 |
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.
Formula courtesy the National Honey Board
