100g Brown Sugar
100 ml Oil
1 Grated Orange Rind & Juice
150g Gluten Free Plain White Flour Blend
1 tsp Gluten Free Baking Powder
1 tsp Ground Cinnamon
125g Finely Grated Carrot
12 Muffin Cases
200g Lactose Free Cream Cheese
50g Icing Sugar
Heat the oven to Oven 190°C/Fan 170°C/375°F/Gas 5.
Beat together the eggs, sugar and oil. Mix in half the grated orange rind & 1 tablespoon of juice.
Beat in the gluten free flour, baking powder & cinnamon. Stir in the carrot.
Spoon the mixture into muffin cases standing on a baking tray.
Bake in a preheated oven for around 35 minutes. Allow to cool in the tray.
To make the topping, mix together the cream cheese & icing sugar. Spread the topping over the cold muffins.
Decorate the top with remaining grated orange rind.
Recipe adapted from: Good Food