Carrot & Bran Muffins with White Chocolate Cream Cheese Frosting

MAKES 12

PREP 15 MINS COOKING 15–25 MINS

These are a great lunchbox treat, and perfect for an afternoon tea. The use of bran in this recipe gives these muffins a beautiful richness and adds to the nutritional benefits of this incredible flour by using the whole grain – Minchins Milling flour doesn’t leave out any of the good stuff ! So think of it more as even extra fibre.

1 cup (70 g) Minchins Milling bran

flakes

2 cups (300 g) Minchins Milling

stoneground wholemeal flour

(spray-free)

3 tsp baking powder

½ tsp baking soda

1 tbsp mixed spice

2 carrots (200 g) coarsely grated

1 firmly packed cup (250 g) brown

sugar

1 cup (250 ml) sunflower oil

3 eggs, lightly beaten

½ cup (125 ml) milk

WHITE CHOCOLATE ICING

250 g cream cheese, chopped

into small pieces

100 g white chocolate, melted

Preheat the oven to 180°C. Line two muffin trays with small cupcake cases or a muffin tray with large muffin cases. Place bran, flour, baking powder, baking soda and spice in a bowl and whisk to combine. Add remaining ingredients and combine into a batter.

Divide batter evenly among paper cases. Bake for 15–25 minutes depending on the muffin size you go with, or until a skewer inserted into the centre comes out clean. Cool on a wire rack for 10 minutes.

Using electric beaters beat cream cheese and melted warm chocolate until smooth. Spoon over muffins and scatter with extra mixed spice to serve.