Sun, 19 May 2024
INGREDIENTS:
For The Muffins:
3 large eggs
120ml buttermilk
120ml vegetable oil
100g mashed pineapple
150g brown sugar
100g chopped pecans
300g gluten-free flour
2 tsp baking powder
1 tsp bread soda
1 tsp cinnamon
Pinch salt
250g grated carrot
Walnut crumble
50g brown sugar
80g gluten free flour
80g chopped walnuts
80g butter
For The Cream Cheese Topping:
250g cream cheese
50g icing sugar
300ml double cream whipped
Zest of 1 lime
METHOD:
1. Preheat the oven to 180C.
2. Line a muffin tin with 12 cases.
3. Place the eggs, buttermilk, vegetable oil, pineapple and brown sugar in a bowl. Whisk
together until combined.
4. Mix all the dry ingredients together and sieve half into the wet mixture.
5. Next add half the grated carrot
6. Repeat and mix through the carrot and dry ingredients.
7. Spoon the mixture into the muffin cases and place in the oven for 20/22 minutes until cooked
through. Remove and let cool on a wire rack.
8. To make the walnut crumble, preheat the oven to 160C.
9. Whizz all the walnut crumble ingredients together in a food processor until it resembles bread
crumbs.
10. Spread over a parchment lined oven tray and place in the oven for ten minutes or until
browned. Remove and mix the ingredients with a spoon.
11. To make the topping, place the cream cheese and icing sugar in a mixing bowl and beat
together.
12. Then pour in double cream and whisk again before adding in the lime zest.
13. As soon as the muffins have cooled spoon the cream cheese mixture on top and roll the
sides of the topping in the walnut crumble.
