Mini Carrot, Orange and Poppy Seed Muffins
Chef: Zoe Bingley-Pullin
1 tsp orange rind
½ cup Natvia
2 carrots, grated
100g packet of almond meal
1 tbsp. poppy seeds
¼ cup wholemeal plain flour
½ cup wholemeal self raising flour
¼ cup milk
100g ricotta cheese
½ tbsp. natvia
1 tbsp. orange zest
Preheat oven to 180C.
Place eggs ,rind and natvia and beat with electric mixture until light and creamy.
Stir through carrots, almond meal, poppy seeds and flours.
Spoon mixture into greased muffin tins and bake for 20 minutes. Cool.
To make icing beat ricotta, natvia and orange zest together till combined and
generously cover each muffin top.