Bite into these gluten-free carrot muffins which are low in fat but packed with flavour.
- Preheat oven to 180°C. Line twelve 80ml (1/3 cup) capacity muffin pans with paper cases. Whisk together the eggs, apple puree, milk, sugar and oil in a large bowl until well combined. Stir in the carrot, sunflower seeds and lemon rind.
- Sift the flour mix, baking powder and mixed spice into the carrot mixture. Use a large metal spoon to fold until well combined. Spoon batter evenly among prepared pans.
- Bake in preheated oven for 18-20 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn muffins onto a wire rack and set aside to cool completely.
- Meanwhile, to make the lemon icing, sift icing sugar into a bowl. Add the lemon rind and melted butter. Stir in the lemon juice until a smooth paste forms. Drizzle the muffins with icing and sprinkle with the extra sunflower seeds. Set aside for 15 minutes to set.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set