These mouthwatering muffins are the ultimate afternoon tea snack. With just a handful of easy ingredients, you can whip up these low-maintenance muffins to be enjoyed by everyone who tries them!

The mix of carrot and cinnamon works perfectly in the muffin base as does the incredibly delicious cream cheese icing that is spread generously over the top. Top it off with some crunchy walnuts and you’re good to go!

Ingredients

• 1 cup raw sugar
• 2 free range eggs
• 2 cups grated carrot
• 1 tsp ground cinnamon
• 1/2 cup Greek-style yoghurt
• 1/2 cup vegetable oil
• 2 cups self-raising flour
• 1/2 tsp baking powder
• 1/4 cup chopped walnuts, plus extra for decorating
  Topping
• 50g organic unsalted butter, softened
• 80g caster sugar
• 100g cream cheese

Method

1. Preheat oven to 180C. Line a 12-hole medium muffin pan with paper cases.
2. Whisk sugar and eggs in a bowl. Add carrot, cinnamon, yoghurt and oil. Stir well to combine. Add flour, baking powder and walnuts. Stir to combine.
3. Divide two-thirds of the mixture evenly among cases. Bake for 20-25 minutes or until golden and cooked through. Transfer to a wire rack. Re-line 6 holes of the tray with paper cases and fill with remaining mixture. Bake for 20-25 minutes or until golden and cooked through. Transfer to a wire rack. Cool completely.
4. Meanwhile, to make the topping, beat butter and sugar together with electric beaters for 5 minutes or until pale and creamy. Add cream cheese and beat until combined. Spread over muffins. Decorate with extra walnuts.