Muffins
Product used:
Cooked per packet instructions, then mashed
- 1 ½ ts baking powder
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup brown sugar
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- 2 eggs
- ¾ cups vegetable or canola oil
- 1 tsp vanilla extract
- ½ cup sultanas
Icing
- 500g cream cheese
- 1 tsp vanilla extract
- 3 ⅓ cups icing sugar
Method
1. | Preheat your oven to 180C.
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2. | Sift together the dry ingredients in a medium bowl and stir to combine.
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3. | Beat together the eggs, oil and vanilla extract. Stir in the cooked, mashed carrots and sultanas.
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4. | Gradually fold in the dry ingredients, without over-mixing the batter.
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5. | Pour the muffin mixture into a 12 x muffin tin that has been lined with patty pan cases.
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6. | Bake for 20 – 25 minutes, or until a skewer inserted into the centre comes out clean.
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7. | Cool in the muffin tin for 5 minutes before turning out onto a wire rack to cool.
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8. | Beat cream cheese using electric beaters until smooth. Add vanilla extract and icing sugar. Continue beating until creamy.
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9. | Top the muffins with icing and sprinkle with additional nutmeg and cinnamon or finely diced nuts.
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10. | Store in an airtight container for up to 5 days.
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Carrot Cake Muffins
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Preheat your oven to 180C.
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2 | Sift together the dry ingredients in a medium bowl and stir to combine.
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3 | Beat together the eggs, oil and vanilla extract. Stir in the cooked, mashed carrots and sultanas.
|
4 | Gradually fold in the dry ingredients, without over-mixing the batter.
|
5 | Pour the muffin mixture into a 12 x muffin tin that has been lined with patty pan cases.
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6 | Bake for 20 – 25 minutes, or until a skewer inserted into the centre comes out clean.
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7 | Cool in the muffin tin for 5 minutes before turning out onto a wire rack to cool.
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8 | Beat cream cheese using electric beaters until smooth. Add vanilla extract and icing sugar. Continue beating until creamy.
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9 | Top the muffins with icing and sprinkle with additional nutmeg and cinnamon or finely diced nuts.
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10 | Store in an airtight container for up to 5 days.
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