EasyLunchSaladVegan
Beans & Rice 馃構
10 min cook
View Recipe
Delicious carrot cake muffins perfect for breakfast, topped with a creamy yogurt mixture.
Preheat the oven to 160c fan and line a tin with 12 cases.
Mix together all the dry ingredients with a whisk in a large bowl.
Beat together the eggs and oil and grate in the carrot.
Pour the wet mixture into the dry and fold together.
Dollop 2 tbsp mixture into each case and bake for 20 mins or until a skewer comes out clean.
Whilst cooling, mix together the yoghurt, agave and vanilla to taste.
Once cool, add a dollop of yoghurt on top of each muffin and finish with more orange zest.
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