Scoresby PS Whole-school Newsletter

Playgroup News

Who doesn’t like carrot cake? Why not make these gluten free carrot cake muffins!

 

 

At Playgroup this fortnight we saw so much creativity...making necklaces, art and craft, and painting. There was lots of concentration, laughter and fun.

 

Gluten-Free Carrot Cake Muffins

I made these gluten free carrot cake muffins for a party last weekend and they were a huge hit.

 

A tasty alternative to the classic carrot cake. These gluten-free muffins are a healthy and creative way to enjoy a sweet treat! Makes 10

 

Ingredients

  • 1 cup brown sugar
  • 2 large eggs
  • ¾ cup sunflower oil or canola oil 
  • 1 cup gluten-free flour
  • ½ teaspoon each: salt, baking soda
  • 1 teaspoon each: baking powder, ground cinnamon, vanilla essence
  • 1½ cups shredded carrot
  • ½ cup raisins

Method

  1. Preheat the oven to 180°C. Lightly brush a 10/12-hole muffin tray with canola oil.
  2. Cream the brown sugar and eggs in a large mixing bowl. Add the oil and beat until smooth.
  3. Combine the flour, salt, baking soda, baking powder and cinnamon. Sift into the wet ingredients. Stir, until just blended. Stir in the vanilla essence, grated carrot and raisins. Pour into the prepared muffin holes. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Cool on a wire rack.
  4. The top can be drizzled with a little icing – combine 1 cup of icing sugar with 2-3 tablespoons of water, stir until thick but pourable OR top with cream cheese icing.

Optional Cream Cheese Icing

125g cream cheese - softened

60g butter - softened

1 ½ cups gluten free icing sugar

 

Method

  1. Using a mixer, beat softened cream cheese and butter for about 3 minutes.
  2. Add the icing sugar, beat until smooth and a spreadable consistency.
  3. Ice cooled muffins.

For a little bit extra – toast pecans that have been tossed in maple syrup in a moderate oven. Place on top of your iced muffin. ENJOY! 

 

 

DONNA O'CONNOR

Playgroup Coordinator