By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
Shared by Steve Smith, this homely carrot and walnut muffin recipe is actually the creation of Bohemia's Head Pastry Chef Ellen de Jager. Try them for a sublime afternoon tea or picnic
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Sieve the flour, baking powder, salt and cinnamon into a bowl to combine, then carefully fold into the egg mix. Once combined, stir through the apple, walnuts and carrot
Line a muffin tin with paper muffin cases and spoon in the batter three-quarters up the side of the casings. Place in the oven for 20-30 minutes until cooked through and golden, then remove and leave to cool completely before frosting
5
To make the icing, add the vanilla essence, cream cheese and butter to a bowl and beat for 3 minutes. Add the icing sugar and cinnamon as you go, mixing until light and fluffy
Once the muffins are cool and the icing is nice and silky, transfer the icing to a piping bag fitted with a star-shaped nozzle. Pipe a swirl onto the top of each muffin and garnish with the extra chopped walnuts
Wherever Steve Smith has been, Michelin success has followed. Now, he cooks from the idyllic Jersey-based restaurant, Bohemia
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Comments ()
Carrot, apple and walnut muffins
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?