Julie Le Clerc: Carrot Cake Muffins

By JULIE LE CLERC for viva

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.

3 large eggs

1⁄2 cup caster sugar

2 Tbs golden syrup

1⁄2 cup sunflower oil

1 cup plain yoghurt

1 cup (about 2 medium carrots) finely grated carrot

2 cups self-raising flour

1⁄2 tsp baking soda

1 Tbs cinnamon

cream cheese icing (recipe below)

5 baby kiwifruit, halved, to decorate


1. 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
1⁄2-cup capacity little cake tins or ramekins to fit on a baking tray.

2. Combine eggs, sugar, golden syrup and oil in a
mixing bowl and whisk until creamy. Stir in yoghurt
and grated carrot.

3. Sift in dry ingredients and stir briefly until just
combined. Spoon into prepared paper cylinders to 3⁄4 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. Makes 10.

CREAM CHEESE ICING

125g cream cheese, at room temperature

1⁄4 cup caster sugar

finely grated zest and juice of 1 lemon


1. Combine cream cheese and sugar in a bowl and beat
until smooth. Add lemon zest and juice and beat to
combine.

* More of Julie Le Clerc's recipes are available each week in viva, part of your Herald print edition every Wednesday.