For Ingrid and Michael who want to eat like Grandma Iole...
Difficulty: easy Preparation time: 20 minutes Cooking time: 20 minutes Ingredients for 12 muffins Muffin: 60g raisins 80g fresh blueberries 60g all purpose f lour 140g white rice f lour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 50g caster sugar 1/2 teaspoon salt 50g canola oil 1 teaspoon vanilla extract 135g shredded carrots Cream cheese glaze: 125g cream cheese, softened 1 tablespoon fresh lemon juice 1/4 teaspoon vanilla extract 170g icing sugar
Method:
Preheat oven to 200ยบ C. Spray muffin pan with nonstick spray or cupcake liner measuring 5cm in diameter by 3cm in height. Using a wooden spoon in a mixing bowl, combine the flours, baking powder, baking soda, cinnamon, sugar and salt. In another bowl, combine the milk, oil, and vanilla. Fold the wet ingredients into the dry until just blended (and lumpy). Add blueberries, raisins, and carrots. Gently fold again until mixed well. Fill each muffin tin 3/4 full. Bake 20 minutes until a toothpick comes out clean. Let them cool. Beat cream cheese at medium speed with an electric mixer until creamy. Add fresh lemon juice and vanilla extract and beat again until smooth. Gradually add powdered sugar, beating until smooth. Decorate your muffins!
n. 8 Dicembre 2012 - OpenKitchen
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