Baking

Bran and brown rice carrot muffins with ginger icing

Name: Bran and brown rice carrot muffins with ginger icing
Ingredients: 1 cup (120g) oat bran; 2 cups (250g) brown rice flour; 2 cups peeled grated carrot; 1 firmly packed cup (250g) brown sugar; 1 cup (250ml) sunflower oil; 4 eggs, lightly beaten; 2 tsp baking powder; 2 tsp bicarbonate of soda; 1 tsp each ground allspice, cinnamon and ginger; 1/2 cup (125ml) milk; 1/2 cup (100g) chopped crystallised ginger; 1 tbs brown sugar; 250g cream cheese, at room temperature

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

May 29, 2016

These muffins use brown rice and oat bran to pack a healthy punch to your mid-morning snack.

1 cup (120g) oat bran
2 cups (250g) brown rice flour
2 cups peeled grated carrot
1 firmly packed cup (250g) brown sugar
1 cup (250ml) sunflower oil
4 eggs, lightly beaten
2 tsp baking powder
2 tsp bicarbonate of soda
1 tsp each ground allspice, cinnamon and ginger
1/2 cup (125ml) milk

Crystallised ginger icing

1/2 cup (100g) chopped crystallised ginger
1 tbs brown sugar
250g cream cheese, at room temperature

Method

1.

Preheat the oven to 180°C. Grease a 12 hole (1/3-cup capacity) muffin pan.
2.

Place all muffin ingredients and a pinch of salt in a bowl. Stir until smooth.
3.

Divide batter evenly among muffin holes. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Cool on a wire rack for 10 minutes.
4.

For the icing, place ginger, sugar and 1/3 cup (80ml) water in a saucepan over medium heat.
5.

Bring to the boil, then simmer for 4 minutes or until thickened. Set aside to cool.
6.

Using electric beaters, beat cream cheese until smooth. Spoon cream cheese onto cooled muffins and top with ginger glaze to serve.