Carrot and Almond Muffins
- 6 large eggs, separated
- 100g Perfect Sweet xylitol
- 1 lemon, finely grated zest
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 250g carrots, peeled and grated
- 300g raw almonds, ground
- 50g arrowroot
- 1 1/4 teaspoon gluten free baking powder
- 200g light cream cheese, softened
- 1 tablespoon lemon juice
- 1 - 2 tablespoons Perfect Sweet xylitol, to taste
- Preheat oven to 180oC/160oC fan forced. Brush a muffin pan with butter or oil to grease.
- Use an electric beater to beat the egg yolks, xylitol, lemon zest, cinnamon and nutmeg in a medium bowl to ribbon stage (see Recipe Tip).
- Add carrot and ground almonds and mix to combine. Mix the arrowroot with the baking powder and sift into the mixture, stir until combined.
- Thoroughly clean your electric beater and whisk egg whites in a clean glass or ceramic bowl until soft peaks form. Gently fold half the egg whites into the muffin mixture. Fold in the remaining half. Spoon into the prepared muffin pan and bake for 10 minutes.
- Reduce the heat to 150oC/130oC fan forced and bake for a further 15 - 25 minutes or until cooked and a skewer inserted into the centre comes out clean.
- Cool in the pan for 10m minutes, then turn onto a wire rack to finish cooling.
Beat all of the ingredients together. Taste and adjust for sweetness.
Fill a piping bag with the Lemon Frosting and pipe onto the muffins, decorate as desired. We used a little grated high quality 70% dark chocolate.
The mixture has reached "ribbon stage" when the colour pales and the xylitol is fully dissolved. When you lift the beaters from the bowl, the mixture will slowly fall back down in "ribbons" which disappear into the mixture. The purpose of this is to ensure that the xylitol is fully dissolved so it won't granulate when baked.
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