One Passion Cake, aka Carrot Muffin recipe. (I copied and pasted from the site)
Serves: 8
Cook time: 30 minutes, plus cooling time
Syns per serving:
Green: 1.5
Original: 1.5
[h=3]ingredients[/h] 3 medium eggs
6 tbsp granulated artificial sweetener
85g/3oz self-raising wholemeal flour
2 tsp ground mixed spice
170g/6oz grated carrot
113g/4oz quark skimmed milk soft cheese
1 tbsp granulated artificial sweetener
1 tsp vanilla essence
[h=3]method[/h]
1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line eight deep muffin tins with paper cases. In a large mixing bowl, whisk together the eggs and 6tbsp artificial sweetener until pale, thick and frothy - the mixture should be thick enough to hold a trail from the beaters.
2. Sieve in the flour and mixed spice, adding any husks that remain behind in the sieve. Add the carrot (reserving some for decoration) and, using a metal spoon, gently fold the ingredients together using a figure-of-eight action, taking care not to beat the mixture.
3. Spoon into the muffin cases to fill them and
bake for 20 minutes until firm and lightly golden. Set aside to cool in the tin.
4. Meanwhile, make the frosting: beat together the quark, vanilla essence and 1 tbsp sweetener and chill in the fridge until required.
5. To serve, spread some of the frosting over each muffin and sprinkle with a little of the reserved grated carrot to decorate.
Tip: Once frosted,
store the muffins in the fridge. They will keep for 3-4 days - if you can leave them that long!
If preferred, replace the mixed spice with ground ginger or cinnamon for a different flavour.