Cookies & Mylk: Spiced Carrot Muffins

Today is #NationalDessertDay! Those of you who shop at our Ellis Street café will surely be familiar with our delicious range of gluten-free, vegan, refined sugar free muffins & cupcakes baked by the incredible Cookies & Mylk. They are so popular in our café and often sell out super fast!

In honour of National Dessert Day, we are teaming up with Lana from Cookies & Mylk to share with you a recipe for one of our favourites, the Spiced Carrot Muffins.

Cookies & Mylk also offer delivery service nationwide and offer a range of mouth-watering vegan sweet treats, so be sure to check them out here! 

- 4 cups gluten free flour blend (Lana uses dove’s farm)
- 1 1/4 cup golden caster sugar (normal caster sugar works fine too)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda 
- 2 tsp ground cinnamon 
- 1/2 tsp ground nutmeg
- 1 tsp salt 
- 3/4 cup sultanas 
- 1 cup grated carrot 
- 350ml rapeseed oil
- 500ml soya milk (almond or rice milk works great too)
- 1 tbsp vanilla extract 
- In a large bowl, mix together your ingredients (flour, sugar, baking powder, bicarbonate of soda, spices and salt) so they are thoroughly combined. 
- Add the sultanas and grated carrot and give the mixture a quick stir.
- Add your wet ingredients (oil, milk and vanilla) and stir until ingredients are just combined. 
- Tap the bowl a couple of times on the work surface to get rid of air bubbles and to slow down the raising agents in the mixture. 
- Spoon your mixture into muffin cases and bake for 30 minutes on 180 degrees. 
For the icing:
- 300g golden icing sugar (plain works fine)
- 1/2 tsp ground cinnamon 
- Orange extract (I use fresh squeezed orange juice but extract is quicker and works great too)
- Soya milk (if you’re using fresh squeezed juice you don’t need this)
Add all ingredients into a bowl except for the milk, add the milk a tablespoon at a time, whisking continuously, until you’re happy with the consistency (Lana likes hers on the thicker side, but each to their own)
Slather as much as you’d like onto your muffins (once they’re cooled otherwise the texture will be a little funky) and enjoy!
Thanks so much to Lana from Cookies & Mylk for sharing the recipe, be sure to tag @cookiesandmylk_ & @rawpressco on Instagram if you make them!



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