Fig-root muffins

Name: fig-root muffins
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 250 g self raising flour sifted; 1,5 teaspoon baking powder; 1 teaspoon cinnamon powder; 50 g root grated; 6 dried figs finely chopped; 2 Eggs; 6 tablespoons honey; 250 ml carrot juice or orange juice; 100 ml sunflower oil; 100 g fresh cream cheese natural; 100 g powdered sugar

A tasty recipe. The vegetarian dessert contains the following ingredients: self-rising flour (sifted), baking powder, cinnamon powder, carrot (grated), dried figs (finely chopped), eggs, honey, carrot juice (or orange juice), sunflower oil, fresh cream cheese natural and icing sugar.

Ingredients

Kitchen Stuff

muffin mold with 12 cavities, greased

Directions

Preheat oven to 200 ° C.
In a bowl mix baking flour with baking powder, cinnamon and pinch of salt.
Mix the carrot and figs.
Dice eggs in another bowl.
Stir in the honey, carrot juice and oil.
Dump into flour, pour egg mixture into it and sprinkle it lightly through the flour with a fork or ladle (few lumps are not bad).
Heat batter in greased cavities of muffin mold.
Put the mold on the grid in the middle of the oven and muffins for 20-25 minutes until golden brown and cooked through.
Allow to cool for 5 minutes.
Take muffins out of shape and let them cool down on cake rack.
Crush cream cheese and icing sugar together until smooth glaze is formed.
Brush the glaze with spatula over the top of chilled muffins (glaze drips along the edge, but does not harden)..