Sometimes the casual flair of cafe food is just what is needed when sharing good food with friends in the comfort of your own nest. Makes 10 muffins.
Muffins
| 3 | Eggs, large |
| ½ cup | Caster sugar |
| 2 Tbsp | Golden syrup |
| 1 cup | Plain unsweetened yoghurt |
| ½ cup | Sunflower oil |
| 2 cups | Carrots, finely grated (Main) |
| ½ tsp | Baking soda |
| 2 cups | Self raising flour |
| 1 Tbsp | Cinnamon |
| 5 | Kiwifruit, baby if available, halved to decorate |
Cream chees icing
| ¼ cup | Caster sugar |
| 125 g | Cream cheese |
| 1 | Lemon, freshly zested and juiced |
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Directions
- Preheat oven to 200C (180C on fan bake). Cut 10 paper collars from non-stick baking paper, measuring 10cm x 20cm. Roll into cylinders and place in 10 ½-cup capacity little cake tins or ramekins to fit on a baking tray.
- Combine eggs, sugar, golden syrup and oil in a mixing bowl and whisk until creamy. Stir in yoghurt and grated carrot.
- Sift in dry ingredients and stir briefly until just combined. Spoon into prepared paper cylinders to ¾ fill and bake for 20 minutes or until a skewer inserted comes out clean.
- Remove to a wire rack to cool. Tie with twine and top with cream cheese icing and sliced baby kiwi fruit if desired.
- For the cream cheese icing, combine cream cheese and sugar in a bowl and beat until smooth. Add lemon zest and juice and beat to combine.
