Carrot Muffins with Cream Cheese Coconut Frosting
Baking and Desserts • European
Description
Carrot muffins with cream cheese coconut frosting
Ingredients
- Carrot 5 oz
- Chicken Egg 1 piece
- Baking Powder a pinch
- Oat flakes 0 oz
- Honey to taste
- Water 0 fl oz
- Vanilla extract to taste
- Semi-soft cream cheese 10 oz
- Cinnamon a pinch
- Desiccated coconut to taste
Step-by-Step Guide
Step 1
For the batter: grate the carrot on a fine grater, mix with the egg, oat or whole grain flour, add 1 teaspoon of baking powder, honey to taste (I add 2 tablespoons), and 20 ml of water.
Step 2
Combine all ingredients and let sit in the bowl at room temperature for half an hour.
Step 3
Preheat the oven to 180°C (350°F), fill the muffin cups with the batter and bake until done (about 30 minutes).
Step 4
For the frosting: mix 280 g of low-fat creamy cottage cheese, vanilla extract (or vanilla), a pinch of cinnamon, and shredded coconut. Add honey to taste.
Step 5
Blend everything until smooth.
Step 6
Cut the muffins in half, spread the frosting inside, and decorate the top with more frosting.
Step 7
I also sprinkled some confetti on top; you can decorate with nuts, shredded coconut, almond flakes, or anything else you like.
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