No cupcake wrappers in the house so no cupcakes today, just muffins instead! Carrot cake is delicious… everyone who doesn’t like it probably just hasn’t tried a good one yet….. 😉
My dad grew this rose in his glorious garden haha so I had to take a picture!
(There are a few more of his flowers on my insta)
Carrot Muffins with Apricot and Almond
1/2 cup oil
3/4 cup brown sugar
1/3 cup sour cream
1 cup flour
1 tsp baking soda
1 tsp cinnamon
3/4 cup grated carrots
3 apricots (quite ripe)
3/4 cup icing sugar
A little hot water
Preheat the oven to 170 degrees Celsius. Grease a 12 hole muffin pan.
Whisk the eggs, oil, sugar and sour cream. Fold in the flour, baking soda and cinnamon. Fold in the carrots until just combined. Divide between the muffin holes (I only got 10 from mine). Bake for 20 minutes until the top springs back when pressed lightly.
Cool for a few mins then remove from the tin and cool completely. While they are cooling (or cooking, you can do this earlier), chop up the apricots and microwave for one minute on high, stir and then repeat. Cool completely then chill.
Soften the butter for the icing then mix in half the icing sugar and beat very well by hand. Add a few drops of water and add the rest of the icing sugar. Beat until thick and fluffy. Spread on top of the muffins then dollop on some apricot compote. Sprinkle the almonds on top. Chill until 5 mins before serving.
Makes 10 and they are just as delicious even three days later if kept chilled!