Muffins lovers, here it is – the short version of the carrot cake, made out of 12 muffins with cream cheese vanilla frosting. Enjoy!
Servings: 12 (1 muffin per serving)
Calories: 133kcal
Ingredients
Batter
- 190 g whole-wheat flour
- 125 g low fat greek yogurt 2% fat
- 80 g maple syrup
- 60 g low fat milk 1.5% fat
- 3 free range eggs
- 2 carrots
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp vanilla essence
Frosting
- 200 g low fat cream cheese 0.2%fat
- 60 g honey
- 1 vanilla pod
- 2 tsp unflavored gelatin powder
- 1 tbsp boiling water
Instructions
Muffins preparation
- Turn on the oven at 175C.
- Mix all the dry ingredients and leave aside.
- Peel the carrots and finely grate them in a large bowl.
- Mix the yogurt with the eggs, the milk, the maple syrup and the vanilla essence with the carrots.
- Sift in the dry ingredients and mix the batter thoroughly.
- Prepare a muffins tray with baking paper cups.
- Evenly distribute the batter in the 12 muffin cups.
- Bake for 30 minutes, then take out the muffins on a cooling rack.
Frosting
- Simply whisk together the cream cheese, the honey and the vanilla pod seeds.
- Mix the gelatin powder with a tbsp of boiling water until the gelatin is completely dissolved.
- Mix the cream cheese with the gelatin mixture.
Decoration
- Top each muffin with a good tbsp of cream cheese frosting and set aside until serving.
