Carrot Cake Muffins

Prep: 20 mins | Cook: 25 mins | Total: 45 mins | Quantity: 12 muffins

Ingredients

Instructions

1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a 12 cup muffin tin with cases
2. In a small bowl or jug whisk together the milk, vinegar and oil and set aside
3. In a large bowl whisk together the flour, sugar, bicarb, cinnamon and nutmeg
4. Add the wet ingredients to the dry and stir together until well mixed, stirring up from the bottom of the bowl to make sure there are no flour 'pockets'
5. Stir in the grated carrot and sultanas, mixing well
6. Spoon into the muffin cases, filling each one roughly 3/4 full. The mix should make exactly 12 muffins
7. Bake for 25 minutes until golden and springy to the touch and a cocktail stick inserted into the centre of one of the muffins comes out clean with no raw batter clinging to it
8. Leave to cool in the tin for 5-10 minutes before lifting out onto a wire rack to cool completely
9. Once cool make the frosting - mix the icing sugar with enough water to make a thick, spreadable paste. Add the water a little at a time. If you make it too thin, simply add a bit more icing sugar
10. Add a few drops of lemon extract to taste
11. Use a teaspoon to put a little of the icing on top of the muffin then use the back of the teaspoon to spread. Sprinkle over the chopped pistachios before the icing dries
12. Store in an airtight container at room temperature. Any extras can also be frozen

Recipe by The Cook & Him at https://thecookandhim.com/recipes/carrot-cake-muffins/