Delicious recipe for Date, Carrot and Apple Muffins with Cream Cheese Topping
For the muffins:
12 cupcake cases
200g dates, finely chopped
1½ cups plain flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ginger
¼ tsp salt
2 large eggs
150g butter, melted
1 tsp vanilla extract
¼ cup runny honey
½ cup finely grated carrots
½ cup grated apple (skin on)
1 tbsp finely grated orange zest
For the topping:
125g smooth cream cheese
1-2 tbsp raw honey, to taste
¼ tsp vanilla extract
½ tsp finely grated orange rind
chopped nuts, cinnamon or orange rind to decorate (optional)
Preheat your oven to 180°C. Place the cupcake cases in a muffin tray.
Place the dates in a small bowl. Cover with one cup of boiling water and leave to stand for 15 minutes. Drain the dates and blend them into a paste.
Sift the flour, baking powder, cinnamon, ginger and salt into a bowl. Add the eggs, butter, milk, vanilla extract, honey and date paste. Stir gently to combine.
Add the carrot, apple and orange zest. Mix until just combined (don’t over mix!).
Divide the batter between the cupcake cases. Bake for 20-25 minutes or until an inserted skewer comes out clean. Transfer the muffins to a cooling rack and leave to cool completely.
Place all of the topping ingredients in a bowl and whisk gently with a fork until smooth. Spread over the cold muffins before serving.
Sprinkle finely grated orange zest, chopped nuts or a little ground cinnamon over the muffins to decorate.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate