carrot cake muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
200 grams Granulated Sugar 10.5 tsp Becel Margerine 2 large Egg, fresh, whole, raw 200 grams Carrots, cooked 200 g Plain white flour (UK) 2 tsp Ground Cinamon (by DDLUSTY) 1 tsp Baking Soda 3.5 oz Philadelphia Cream Cheese 500 g Icing Sugar (UK)
melt margerine and then grate the carrots.
mix these with the sugar and sift in the flour baking soda and cinamon
mix them together
beat the eggs in a seperate bowl and then mix them into the mixture
put the mixture in bun cases and bake for 20 mins
combine the icing and cream cheese to make the icing and then pipe on when the buns are cool
Serving Size: makes 12
Number of Servings: 1
Recipe submitted by SparkPeople user PHOEBENEWALL.
mix these with the sugar and sift in the flour baking soda and cinamon
mix them together
beat the eggs in a seperate bowl and then mix them into the mixture
put the mixture in bun cases and bake for 20 mins
combine the icing and cream cheese to make the icing and then pipe on when the buns are cool
Serving Size: makes 12
Number of Servings: 1
Recipe submitted by SparkPeople user PHOEBENEWALL.
Nutritional Info Amount Per Serving
- Calories: 4,393.4
- Total Fat: 86.5 g
- Cholesterol: 494.5 mg
- Sodium: 2,726.6 mg
- Total Carbs: 869.6 g
- Dietary Fiber: 12.8 g
- Protein: 41.9 g
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