CAFE-STYLE CARROT CAKE STREUSEL MUFFINS

Preparation time 25 mins plus 20 minutes cooling

Cooking time 45 mins

Makes 6

2 free-range eggs 2/3 cup raw caster sugar or brown sugar 1/3 cup vegetable oil

1 Tbsp maple syrup

11/3 cups self-raising flour

1/2 tsp bicarb soda

1 tsp cinnamon

1 tsp mixed spice

11/3 cups coarsely grated carrot

3/4 cup frozen blueberries 125g spreadable cream cheese

1/2 cup icing sugar mixture 1-2 Tbsp orange juice Fresh blueberries, to serve

STREUSEL TOPPING

1/2 cup plain flour

1/4 cup raw caster sugar

1/2 cup chopped walnuts 50g unsalted butter, at room

temperature, chopped

STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Line a 6-hole Texas muffin pan with paper wraps.

STEP 2 To make streusel topping, put flour, sugar and walnuts in a bowl. Rub in butter until coarsely crumbled.

STEP 3 Beat eggs, sugar, oil and syrup in the small bowl of an electric mixer until thick and creamy. Sift flour, bicarb, cinnamon and mixed spice into a large bowl. Add egg mixture and carrot. Stir to combine. Stir in

1/2 cup of frozen blueberries.

STEP 4 Spoon into paper wraps. Top with streusel mixture and remaining frozen berries. Bake for 45 minutes, turning pan halfway through cooking, or until a skewer inserted in the centre comes out clean. Cool in the pan for 20 minutes, then cool on a wire rack. STEP 5 Put cream cheese, icing sugar and juice in a bowl, then beat with a whisk until a thick icing forms. Ice cakes and top with fresh blueberries. Serve.