Carrot & sunflower seed muffins with lemon icing

Recipe: Carrot & sunflower seed muffins with lemon icing


  • 3 eggs
  • 1 x 140g container apple fruit puree
  • 125ml (1/2 cup) reduced-fat milk or light soy milk
  • 70g (1/3 cup) brown sugar
  • 1 tbs light olive oil
  • 155g (1 1/4 cups, firmly packed) finely shredded carrot
  • 2 tbs sunflower seed kernels
  • 1 tsp finely grated lemon rind
  • 265g (1 3/4 cups) gluten-free all-purpose flour mix
  • 3 1/2 tsp gluten-free baking powder
  • 1/2 tsp mixed spice
  • 1 1/2 tbs sunflower seed kernels, extra
Lemon icing

  • 150g (1 cup) pure icing sugar
  • 2 tsp finely grated lemon rind
  • 1 tsp melted butter
  • 1-2 tbs fresh lemon juice


  1. Preheat oven to 180°C. Line twelve 80ml (1/3 cup) capacity muffin pans with paper cases. Whisk together the eggs, apple puree, milk, sugar and oil in a large bowl until well combined. Stir in the carrot, sunflower seeds and lemon rind. Sift the flour mix, baking powder and mixed spice into the carrot mixture. Use a large metal spoon to fold until well combined. Spoon batter evenly among prepared pans. Bake in preheated oven for 18-20 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn muffins onto a wire rack and set aside to cool completely.
  2. Meanwhile, to make the lemon icing, sift icing sugar into a bowl. Add the lemon rind and melted butter. Stir in the lemon juice until a smooth paste forms. Drizzle the muffins with icing and sprinkle with the extra sunflower seeds. Set aside for 15 minutes to set.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)