carrot muffins with roasted sunflower seeds and orange frosting

What a beautiful day! When the sun is out everything makes more sense, don’t you think? It’s easier to smile without any particular reason. But it’s even better when you have a reason. A muffin, for example.

So I’m giving you muffins. Straight forward and very simple. The only thing that is difficult is to eat just one of these. It’s basically impossible. They are moist, full of flavor and sooo delicious! I added roasted sunflower seeds for a little crunch and orange zest for a beautiful aroma. Even though they are perfect alone, I decided to make some orange cream cheese frosting to make them even tastier and prettier, since I was giving them as a present. Want my opinion? You should make yourself a present too 🙂

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CARROT MUFFINS WITH ROASTED SUNFLOWER SEEDS AND ORANGE CREAM CHEESE FROSTING

Ingredients

(for 14 muffins)

1 cup all purpose flour

1 1/2 tsp ground cinnamon

1 tsp baking soda

1/2 tsp salt

pinch of nutmeg

2 eggs

3/4 cup sunflower/canola/vegetable oil

1 cup brown sugar

1 tsp pure vanilla extract

zest from 1 orange

1 1/2 cup finely grated carrot

1/2 cup roasted sunflower seeds

* you can replace the sunflower seeds with walnuts, raisins or pineapple

for the frosting:

4 tbsp soft butter

120 g cream cheese, soft

1 cup powdered sugar

orange zest from 1 big orange

1/4 cup roasted sunflower seeds, finely chopped

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Recipe

Preheat your oven to 180°C and line a muffin pan with paper baking cups. If you don’t have a muffin pan just line 2 paper cups per 1 muffin on you baking tray.

In a medium bowl, whisk the flour, cinnamon, baking soda, salt and nutmeg. In a big bowl, using a electric mixer, beat the eggs with the oil. Gradually beat in the sugar and mix for about 3 minutes. Beat in the vanilla extract and the orange zest. Fold in the dry ingredients with a rubber spatula, then fold in the carrots and sunflower seeds. Fill the muffin cups and bake for about 25-30 minutes (or until a tootpick inserted in the center comes out clean). Let cool.

Meanwhile combine the ingredients for the frosting (except the sunflower seeds) and beat on a high speed with a mixer, until it begins to be light, fluffy and creamy. Decorate your muffins and transfer to the fridge for about 15 minutes. Once chilled, top with chopped sunflower seeds, have a bite and…let me know how is that smile now 🙂

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