First, preheat your oven to 170C/150C fan/Gas 3. Grease your muffin tins/silicone moulds/prepare your muffin cases.
You’ll need two bowls. Into the smaller bowl, weigh out your flour, salt, mixed spice and dried fruit/nuts (if using), then mix them all together to combine.
Into your large bowl, weigh the egg, milk, sugar, vanilla, oil and carrots. Whisk these all together so they’re totally combined.
Pour all your dry ingredients into your wet, then VERY GENTLY (using a wooden or metal spoon) fold them together. You should stop JUST when you can’t see any more flour – the mix should still be lumpy. If you find any flour when dishing them out, just stir to combine.
Transfer an equal amount of the mix into each muffin tin. Bake for 20-25 minutes, or until golden brown and spring right back when pressed on top. There’s no need for skewers here…
Whilst they’re cooling, make the icing. Simply whisk together your cream cheese, icing sugar and lemon until you’ve got rid of all the lumps. I like this quite runny.
Once “pretty much cooled” (or as long as you can wait), spoon a dollop of icing on top of each. If I’m honest, I always dunk a few hot ones into my icing almost straight from the oven…
- For a slightly lighter muffin, you can remove any excess moisture out of your grated carrots by wrapping them in kitchen paper and squeezing tightly.
- If you fancy spicing your recipe up a wee bit, add some chopped nuts or dried fruit to your recipe with the dry ingredients. Stay away from chocolate chips or fresh fruit, though; they’re a bit much with this one.