Spiced Carrot and Cream Cheese Muffin

Recipe: from the kitchen at Elizabeth Cafe | Photography: Brydie Thompson

(makes 16 large muffins)

While you can now get Henry & Ted’s famous scones at Elizabeth Cafe Bex’s muffins are proving a tempting alternative. These beauties are not only packed with carrots (surely counting towards your 5+ a day) they also have a hidden treat of cream cheese inside, dispensing with the need for butter.

2⅓ cups milk
5 eggs
1⅓ cups oil

5½ cups self-raising flour
½ cup caster sugar
½ cup brown sugar
1 tbsp nutmeg
1 tbsp cinnamon

2 large carrots, grated
juice of 1 orange
1½ cups sultanas
1½ cups walnuts

4 cups cream cheese, softened 

Mix all the wet ingredients together. In a separate bowl combine all the dry ingredients.

Gradually fold the wet ingredients into the dry.

Gently fold in the rest of the ingredients, being careful not to overmix.

Three quarters fill the greased muffin cases. Put the cream cheese into a piping bag, snip off the end, and pipe into the centre of each muffin, until the cream cheese just reaches the top.

Bake at 170°C 20–25 mins.

Once cool, pipe a rosette of cream cheese on top of each muffin and decorate as you please.

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