Snow capped fruity muffins
Snow capped fruity muffins

We were out of cake.  It was too soon to cut the Christmas cake, which I haven’t even iced yet, so instead I made some fruit packed, Christmas inspired muffins with a good dollop of snow on top.

Christmas muffins

  • Difficulty: easy
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Ingredients
  • Makes 16
  • 250g self-raising flour
  • 240g caster sugar
  • 2 tsps baking powder
  • 1 ½ tsps ground cinnamon
  • 1/2 tsp salt
  • 3 eggs
  • 240ml vegetable oil
  • 1 tsp vanilla paste
  • 4 medium sized carrots, grated
  • 1 medium Granny Smith apple, peeled, cored and chopped
  • 30g dessicated coconut
  • 60g chopped dried figs
  • 60g sultanas
  • Zest 1 lemon
  • [b]Icing[/b]
  • 150g butter, softened
  • 300g icing sugar
  • 1/2 tsp vanilla paste
  • Juice 1/2 lemon
  • Silver balls
Instructions
  1. Heat oven to 180°C.
  2. Combine the flour, sugar, baking powder, cinnamon and salt in a large bowl.
  3. In a separate bowl, beat the eggs, oil and vanilla.
  4. Add the liquid to the flour mix and stir until well combined.
  5. Grate in the lemon zest then fold in the carrots, apple, coconut, and dried fruit.
  6. Stand paper cases in a muffin tray and spoon mix into each one so it’s approx 3/4 full.
  7. Bake for approx 30 minutes or until golden brown and a toothpick inserted into the centres comes out clean.
  8. Cool for 10 minutes in the tray and then move to a wire rack to cool completely.
  9. For the icing beat the butter until light and fluffy and then add the icing sugar. Gently beat in.
  10. Add the vanilla and mix, then add a few drops of lemon juice. Beat well. Add more lemon sparingly, be careful not to make it too wet.
  11. Spoon the icing into a piping bag and decorate the top of each cake; alternatively spread on with a pallet knife.
  12. Finish off with a festive silver ball.
  13. Leave to set before serving.

 

Muffin packed full of fruit
Muffin packed full of fruit
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