Carrot Cake Muffins with Cream Cheese Spicy Berry Compote Frosting

So I got this idea from Masterchef the other night. Big Wille made carrot muffins with a spicy berry compote … I knew I had to recreate it plus Chef Ramsey raved about it!! So you want the recipe, see below.  I made 12 large muffins and 9 mini muffins because I ran out of the large muffin liners.

 

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Recipe:

▶Carrot Muffins

▪Dry:
•1-1/2Cups Whole Wheat Pastry Flour
•1tsp baking soda
•1tsp ground cinnamon
•1/4tsp ground nutmeg
•1/4tsp ground ginger
•1/2tsp salt
▪Wet:
•1/4Cup coconut oil, melted
•1/2C Natural brown sugar, lightly packed (can use honey)
•1 egg, lightly beaten
•1tsp pure vanilla extract
•1Cup unsweetened applesauce
▪Fold in:
•1C shredded carrots
•1/2C raisins
•1/2C walnut halves, once measured crush

▶Directions:

1. Preheat oven to 350ºF. Line muffin tins with liners.

2. In large bowl whisk together all the dry ingredients.

3. Make a small well in the centre of the dry ingredients and add the wet ingredients.

4. Stir ingredients together until just combined, do not overmix (some flour may still be seen).

5. Fold in the shredded carrots, raisins and walnuts just until combined.

6. Spoon batter evenly among muffin liners. Bake for 18-20min (for minis I only cooked for about 13min) or  until a inserted toothpick comes out clean.

7. Remove to a wire rack to cool completely before frosting.

▶Cream Cheese Frosting

•6oz Cream Cheese
•1/2Cup plain greek yogurt
•1tsp pure vanilla extract
•1/3C raw honey (use more if needed)
•1Tbsp fresh squeezed lemon juice

▶Directions:

1. Using hand mixer mix all ingredients until smooth.  Place in fridge.

▶Spicy Berry Compote

•2Cups Raspberries
•1Tbsp raw sugar
•1/2tsp ground cinnamon
•1/8tsp ground cloves
•1/8tsp ground nutmeg
•1/8tsp cayenne pepper

▶Directions:

1. Combine all ingredients in saucepan, bring to a boil, once boiling lower heat and simmer for about 15min until it’s thick and you get a jam like texture. Cool completely.

▶To frost the muffins:

Using a piping bag spoon some of the compote mixture down one side of piping bag, then spoon cream cheese mixture down the other side (use about 2/3rds cream cheese frosting and 1/3rd berry compote in bag). You may need to squeeze a little out first to get the swirl design.  Pipe muffins and serve.
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One thought on “Carrot Cake Muffins with Cream Cheese Spicy Berry Compote Frosting

  1. Those look delicious! Adding them to my list for sure!

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