Carrot and almond muffins

Topped with cream cheese and caramelised carrot ribbons, these muffins are luscious.

• Melted butter, to grease
• 5 eggs, separated
• 270g (1 1/4 cups) caster sugar
• 2 teaspoons finely grated orange rind
• 3 medium carrots, peeled, finely grated
• 1 x 200g pkt almond meal
• 75g (1/2 cup) self-raising flour, sifted
• 160g spreadable light cream cheese

Caramelised carrot

• 1 small carrot, peeled
• 125ml (1/2 cup) fresh orange juice
• 125ml (1/2 cup) water
• 100g (1/2 cup) caster sugar

Energy 1530kJ	Fat saturated 3.00g
Fat Total 16.00g	Carbohydrate sugars g
Carbohydrate Total 47.00g	Dietary Fibre 3.50g
Protein 9.50g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Brush ten 150ml-capacity muffin pans with melted butter to grease. Line the bases with non-stick baking paper.

2. Step 2

   Use an electric beater to beat the egg yolks, sugar and rind in small bowl until thick and creamy. Transfer to a large bowl.

3. Step 3

   Add the carrot, almond meal and flour, and stir until well combined.

4. Step 4

   Use an electric beater to beat the egg whites in a clean dry bowl until soft peaks form. Use a large metal spoon to fold half the egg white into the carrot mixture until just combined. Fold in the remaining egg white.

5. Step 5

   Divide the muffin mixture evenly among the prepared pans. Smooth the surfaces. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 5 minutes to cool before turning onto a wire rack to cool completely.

6. Step 6

   Meanwhile, to make the caramelised carrot, use a zester to shred the carrot. (Alternatively, use a vegetable peeler to peel the carrot lengthways into thin ribbons. Cut each ribbon lengthways into very thin strips.) Place the juice, water and sugar in a small saucepan over medium heat and stir until the sugar dissolves. Bring to the boil. Reduce heat to medium-high and simmer for 5 minutes. Add the carrot and simmer for a further 8 minutes. Set aside to cool.

7. Step 7

   Top each muffin with cream cheese and caramelised carrot. Drizzle over sugar syrup from the pan to serve.

You'll need 1 large orange for this recipe.