One of the set of recipes developed for Lakeside Joondalup for Autumn, you will have a batch of these in the oven in no time, with or without a Thermomix on hand. I confess, slightly easier with a thermo in your kitchen, but no biggie....so get over the cup measurements, I have written the recipe with just a thermo method and standard measurements...at least until I make another batch and re-measure.
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Need
- 2-3 carrots, peeled, cut in pieces
- 2 oranges, zest only finely grated
- 1 tsp Pink Salt Flakes pink salt flakes BUY
- 1/2 Cup milk
- 1/2 Cup orange juice, freshly squeezed
- 2 eggs
- 1 tbsp Vanilla - Bean Paste vanilla bean paste BUY
- 3 tbsp Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 3/4 Cup dark brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 2 Cup SR flour
-
Cream Cheese Frosting
- 250 g cream cheese, cubed
- 1 tbsp Vanilla - Bean Paste vanilla bean paste BUY
- 1 orange, zest finely grated
- 200 g icing sugar
- 2 Drop doTERRA - Wild Orange Oil wild orange oil BUY
- Handful pecans, shelled plus a few more for garnish
Do
- 1
Preheat oven to 200°C and lightly grease a 12 hole muffin tin. Alternatively, line the tin with muffin papers.
- 2
Place carrots into TM bowl and grate 5 sec/speed 6.
- 3
Add all remaining wet ingredients and blend 10 sec/speed 8.
- 4
Add dry ingredients and combine 12 sec/Interval.
- 5
Bake 18-20 minutes or until inserted skewer comes out clean. Cool in tin 5 minutes before turning out onto wire rack. Cool completely before frosting.
- 6
To make icing, place all ingredients into clean, dry TM bowl and blend 20 sec/speed 8.
- 7
Spread or pipe onto cooled muffins. Garnish with a pecan and a little finely grated orange zest.
