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Carrot Cake Muffins

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Ingredients: Makes 8 Muffins (1.5 syns each)

3 medium eggs
6 tbsp granulated sweetener
85g wholemeal self raising flour
2 tsp ground mixed spice
170g grated carrot
200g quark
sweetener (to taste)
1 tsp vanilla essence

Preheat oven to 180°C

Place 8 muffin cases into a muffin tray. In a bowl, whisk the eggs and sweetener until frothy. Sieve the flour and mixed spice, adding the husks that are left behind in the sieve. Add the carrot and fold together.

Spoon into the 8 muffin cases, and bake for 20 minutes until golden and firm. Leave to cool.

Mix together the quark, sweetener and vanilla essence, and top the muffins with the mixture. Place in the fridge until ready to eat.

Comments

  1. I'm not sure about the sour cream, I've never tried it, but if you do try it and it works, then be sure to let me know :)

    (Posted on 2013-05-12 20:00:00 by )
  2. Hi Helen, would non-fat sour cream be a good alternative to quark?

    (Posted on 2013-02-20 21:47:00 by )
  3. my favorite dessert and looks lovely yummy!!

    (Posted on 2013-01-10 18:39:00 by )

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