Spiced Carrot Cake Muffins

Ingredients - makes 12

Muffins 

200g carrots-grated 

185g self raising flour 

185g light brown sugar 

2 tsp ground cinnamon 

1/2 tsp mixed spice 

1 tsp baking powder 

100g sultanas 

2 free range eggs 

2 tsp vanilla extract 

185ml vegetable oil 

Glaze  

3 tbsp cream cheese 

1/2 tsp milk 

1 tsp vanilla extract 

65g icing sugar 

Method 

To make these incredible muffins, preheat your oven to 180 C/gas mark 4 and line a 12 hole muffin tin with muffin cases. In a large bowl whisk the oil, sugar, eggs and vanilla extract together. Add the flour, cinnamon, mixed spice and baking powder and mix together, then stir in the sultanas and grated carrot.  

Evenly divide the mixture between the cases and bake for 20-25 minutes until golden and a skewer inserted comes out clean. Leave to cool on a cooling rack.  

To make the glaze, slightly warm the cream cheese for about 20 seconds in a microwave, then stir in the sifted icing sugar, milk and vanilla extract until a drizzable glaze forms.  

Once the muffins are cool, drizzle the glaze over the top and allow the icing to set for 30 minutes before serving with a lovely cup of tea for a delicious tea time treat.