Ingredients (Makes 12 muffins):
For the muffins:
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1 ½ cups grated carrot
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1 ½ cups all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 tsp cinnamon
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½ tsp ground ginger
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2 large eggs
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½ cup raw NZ j friend and co honey
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⅓ cup light olive oil or melted coconut oil
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¼ cup brown sugar (optional for extra sweetness)
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1 tsp vanilla extract
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½ cup crushed pineapple (drained) or equivalent applesauce
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¼ cup chopped walnuts or pecans (optional)
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¼ cup raisins (optional)
For the glaze:
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3 tbsp cream cheese (softened)
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2 tbsp raw j friend and co honey
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1–2 tsp lemon juice (adjust to taste)
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Splash of milk to thin, if needed
Method:
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Preheat oven to 180°C (350°F). Line a muffin tin with paper cases.
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In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and ginger.
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In another bowl, beat the eggs, honey, oil, brown sugar, and vanilla until smooth.
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Fold in the grated carrots and pineapple/applesauce into the wet mix.
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Combine wet and dry ingredients until just mixed. Stir in nuts and raisins if using.
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Spoon batter into muffin cases—fill about ¾ full.
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Bake for 18–22 minutes, or until a toothpick comes out clean.
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Let muffins cool before glazing.
For the glaze:
Whisk cream cheese, honey, and lemon juice until smooth. Drizzle or spread on cooled muffins.
