Muffin

Ingredients Baker's % Metric/g
Finely shredded carrot 77 207.9
Lemon juice 22 59.4
Whole wheat flour 50 135
Cake flour 50 135
Salt 1 2.7
Baking Powder .80 2.16
Baking soda 1.70 4.59
Cinnamon

1.70

4.59
Eggs 33 89.1
Butter, melted 55.5 149.85
Honey 97

261.9

Roasted walnuts 36 97.2


Cream Cheese Frosting

Ingredients Baker's % Metric/g
Cream cheese 100 200
Honey 12.50 25
Lemon Juice 2 4
Vanilla 2 4
Salt 1 2
Sweetened, Shredded Coconut 20 40


Method



Muffin

Preheat oven to 350°F (convection) for muffins or 325°F for bundtlets. Sift dry ingredients and put in bowl. Make a well. Combine wet ingredients. Add the wet ingredients to the dry and barely combine. Bake for 20-22 minutes at or until product springs back when lightly pressed.



Cream Cheese Frosting

Soften cream cheese with paddle attachment. Beat in the honey, vanilla and lemon juice. Adjust to taste. Pipe onto cooled cupcakes. Garnish with untoasted coconut.

Formulation courtesy of the Honey Board