Mini Carrot, Orange and Poppy Seed Muffins


 Mini Carrot, Orange and Poppy Seed Muffins

Chef: Zoe Bingley-Pullin



3 eggs

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

Icing ingredients:

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.