Carrot Muffins with Cream Cheese Coconut Frosting
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
5
Description
Carrot muffins with cream cheese coconut frosting
Ingredients
- Carrot - 4.2 oz
- Chicken Egg - 1 piece
- Baking Powder - a pinch
- Oat flakes - 2.5 oz
- Honey - to taste
- Water - 0 fl oz
- Vanilla extract - to taste
- Semi-soft cream cheese - 9.9 oz
- Cinnamon - a pinch
- Desiccated coconut - to taste
Step by Step guide
Step 1
For the batter: grate the carrot on a fine grater, mix with the egg, oat or whole grain flour, add 1 teaspoon of baking powder, honey to taste (I add 2 tablespoons), and 20 ml of water.
Step 2
Combine all ingredients and let sit in the bowl at room temperature for half an hour.
Step 3
Preheat the oven to 180°C (350°F), fill the muffin cups with the batter and bake until done (about 30 minutes).
Step 4
For the frosting: mix 280 g of low-fat creamy cottage cheese, vanilla extract (or vanilla), a pinch of cinnamon, and shredded coconut. Add honey to taste.
Step 5
Blend everything until smooth.
Step 6
Cut the muffins in half, spread the frosting inside, and decorate the top with more frosting.
Step 7
I also sprinkled some confetti on top; you can decorate with nuts, shredded coconut, almond flakes, or anything else you like.
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