Carrot cake cupcakes
- 2 eggs
- 100ml vegetable oil
- 250ml skimmed milk
- 300g self-raising flower
- 100g light brown sugar
- 3tsp ground cinnamon, plus extra to dust
- 1/2tsp ground nutmeg
- 1tsp baking powder
- 1 carrot, peeled and grated
- 1 apple, grated
- Zest and juice 1 orange
- 2tbsp Total 0% Greek Fat Free Natural Yogurt
- 1tbsp clear honey
Preheat the oven to 200C/180C Fan/Gas 6. Fill a muffin tray with 12 muffin cases
In a large bowl, whisk the eggs until light and fluffy. Gradually add the oil and milk until combined. Whisk in the flour, sugar, 2tsp of the cinnamon, the nutmeg and baking powder until smooth. Stir through the carrot, apple, orange zest and juice.
Divide the batter between the muffin case and bake for 25-30 mins until golden and risen. A skewer should come out clean when inserted into the middle. Cool fully.
Mix together the yogurt, honey and remaining cinnamon. Spread the mixture onto the muffins and sprinkle with a little cinnamon to serve.