These moist and fluffy carrot cake muffins are easy and endlessly adaptable. Customize with a plethora of mix-ins, toppings ...

Heat your oven to 200°C and place cases into a mini-muffin tin. Mix the courgette, carrot, egg, milk and oil. Sieve the cake spice into the flour, almonds and stir in the sugar. Combine the two ...

Glaze muffins one at a time by dipping, top down, into glaze and returning them to rack to let excess glaze drip onto baking sheet below. Wait 5 minutes and dip tops again.

vegetable oil, egg and milk. Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture). Spoon the batter into the ...

Muffins don't have to be over-sweet cakes ... Meanwhile in another bowl, mix the eggs, yoghurt, milk, honey and vegetable oil until well combined. Pour the wet ingredients into the dry and ...