Tuesday, 19 April 2011

The Dangers of Twitter

No, it's not a tale of public embarrassment or offended followers, of hackers or meltdowns and flame wars. This is a simple a cautionary tale; Twitter is bad for your waistline! A few days ago @JustTeaching posted a link to a tempting recipe for carrot cake muffins. Well they sounded too good to miss, so today I gave them a go. They were incredibly easy to make and even easier to eat. I made them with spelt flour and three teaspoons of gluten free baking powder so that my mum (who is wheat intolerant) could try them too. Even with these amendments they were delicious. I would recommend making half the amount of icing suggested in the original recipe because it made a huge amount, and also using low fat cream cheese as it made no difference to the taste. Below is my tweaked recipe along with photo of the finished product. For those who need to know, it makes 12 muffins at 9 Weight Watchers ProPoints each.

Carrot cake muffins
Ingredients for the muffins (makes 12 @ 9 ProPoints each):
• 1 ½ cups grated carrot (about 2 mid - biggish carrots)
• ¼ cup oil
• 2 eggs
• 1 cup soft dark brown sugar
• 1 cup of self-raising flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon

Ingredients for the icing
• 200g icing sugar
• 100g low fat soft cream cheese

1. Mix all ingredients together
2. Place in cup cake cases in muffin tin bake in oven at 160℃ for 30-35 minutes.
3. Allow to cool on wire rack
4.  Beat cream cheese, add icing sugar and mix until smooth and thick
5. Pipe or spread on top of muffins

1 comment:

  1. Next stop: the Whisky Squad chocolate whisky cake. Mmmmmm....

    (Serves 1)