Home > Vegetarian > Carrot
Carrot & sunflower seed muffins with lemon icing Recipes
Prep Time
Total Time
Basic Information Your Name:

Your Email:


Feedback Sent
Recipe Name : Carrot & sunflower seed muffins with lemon icing
Country : United States
Rating :
Category : Home > Vegetarian > Carrot
Chef : Jan Purser
Email Print SMS

3 eggs
1 x 140g container apple fruit puree
125ml (1/2 cup) reduced-fat milk or light soy milk
70g (1/3 cup) brown sugar
1 tbs light olive oil
155g (1 1/4 cups, firmly packed) finely shredded carrot
2 tbs sunflower seed kernels
1 tsp finely grated lemon rind
265g (1 3/4 cups) gluten-free all-purpose flour mix
3 1/2 tsp gluten-free baking powder
1/2 tsp mixed spice
1 1/2 tbs sunflower seed kernels, extra

Lemon icing:

150g (1 cup) pure icing sugar
2 tsp finely grated lemon rind
1 tsp melted butter
1-2 tbs fresh lemon juice

Preheat oven to 180C. Line twelve 80ml (1/3 cup) capacity muffin pans with paper cases. Whisk together the eggs, apple puree, milk, sugar and oil in a large bowl until well combined. Stir in the carrot, sunflower seeds and lemon rind.

Sift the flour mix, baking powder and mixed spice into the carrot mixture. Use a large metal spoon to fold until well combined. Spoon batter evenly among prepared pans.

Bake in preheated oven for 18-20 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn muffins onto a wire rack and set aside to cool completely.

Meanwhile, to make the lemon icing, sift icing sugar into a bowl. Add the lemon rind and melted butter. Stir in the lemon juice until a smooth paste forms. Drizzle the muffins with icing and sprinkle with the extra sunflower seeds. Set aside for 15 minutes to set.