Carrot and Pineapple Muffins with Lemon Cream Cheese Frosting.

June 13th, 2011

These muffins are my partner’s birthday cake every year and have always been a hit.

Makes 12 muffins

Ingredients.

Muffin Batter

2 cups self raising flour (or plain flour with 4 teaspoons of baking powder added)
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/3 cup sugar
2/3 cup apple sauce
440 gram tin of crushed pineapple drained of all juice (about 2/3 cup of pulp)
1/3 cup canola oil
1/4 cup soy milk mixed with 1/2 teaspoon of vinegar (apple cider or white) to curdle it
2 1/2 cups grated carrot (about 2 large carrots)
2/3 cup walnuts

Lemon Cream Cheese Frosting

1/4 cup dairy free margarine
1/4 cup vegan cream cheese
2 cups of icing sugar
3 tablespoons lemon juice
2 tablespoons lemon zest

Method.

Note that this recipe can also be made as a cake, just bake for 90 minutes instead of 35 minutes.

Turn the oven on to 180C / 350F.

Combine the flour and spices. Add all the other ingredients and mix well. Spoon the batter into a muffin tin.

Bake for 35 minutes.

While the muffins are baking combine all the ingredients for the frosting and beat with an electric mixer or a whisk until the frosting is completely smooth. Refrigerate until the muffins are cool.