Carrot & Walnut Muffins

  • 100g Whitworths Californian Walnuts
  • 100g Whitworths Sunshine Sultanas
  • 2 medium eggs
  • 175g dark soft brown sugar
  • 125ml sunflower oil
  • 1 medium orange, finely grated zest & juice
  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 150g carrots, finely grated
  • 250g full fat soft cheese
  • 100g unsalted butter, softened
  • 75g icing sugar

Ready… Steady… Bake…

  • Preheat your oven to 180⁰C/Fan 160⁰C/Gas Mark 4 then add muffin cases to a 12 cup muffin tin.
  • Roughly chop the walnut pieces then set aside.
  • Beat the eggs, brown sugar and oil together in a bowl then stir in 4 tablespoons of the orange juice.
  • Sieve the flour, baking powder and cinnamon into the bowl then fold until evenly combined.
  • Stir in the carrot, sultanas and 85g of the walnuts, leaving 15g to decorate.
  • Spoon mixture between the cases then bake in the centre of your preheated oven for 30 minutes then transfer to a wire rack to cool.
  • Meanwhile beat the cream cheese, butter, icing sugar and orange zest together until smooth. Using the back of a teaspoon to swirl the frosting over the top of the muffins, decorate with the remaining walnut pieces then serve and enjoy!
Print recipe
Carrot & Walnut Muffins
  • 20 mins
  • 30 mins
  • Makes 12