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Carrot and Pistachio Muffins

Carrot and Pistachio Muffins with White Chocolate Frosting

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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings 12 muffins

Ingredients
  

  • 175 g light muscovado sugar
  • 100 g wholemeal self-raising flour
  • 100 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp mixed spice
  • 2 eggs
  • orange zest
  • 150 ml sunflower oil
  • 200 g carrot grated
  • 50 g pistachio (ground in a mortar and pestle, so they are still quite big chunks. Also leave some for decoration.)

White Chocolate Frosting

  • 110 g unsalted butter room temperature
  • 150 g white chocolate good quality
  • 1 tbsp semi skimmed milk (possibly if mixture needs loosening)
  • 250 g icing sugar

Instructions
 

  • Heat the oven to 180°C / 160°C fan / gas 4 and line a 12 hole muffin tin with cases.
  • In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spices and orange zest.
  • Whisk together the eggs and oil (I like to use my Kitchen Aid although a hand whisk will also be fine) Stir into the dry ingredients with the grated carrot and pistachio. Stir well until all the ingredients are well combined.
  • Divide the mixture between the cases and bake for 20-22 minutes. Check the muffins are cooked by poking a metal skewer into them. If it comes out clean they are ready. Cool on a wire rack before icing.

White Chocolate Frosting

  • This is where the Kitchen Aid comes in really handy. If you haven't got one this may take a while. Be sure to use on a low speed on your hand whisk otherwise you might get covered in icing sugar. Beat the butter and icing sugar together until smooth and like a paste.
  • Melt the white chocolate on the hob or in the microwave, add to the mixture and mix until smooth.
  • Depending on which white chocolate you use (I used Green and Black's white chocolate) it may alter the consistency of your icing. You may need to add a little milk if it is too thick. If it's too runny add a little more icing sugar and stir well.
  • Add your icing to a piping bag with your choice of nozzle and pipe on an even amount of icing to each muffin.
  • If you desire, gently take each muffin out of the case and sprinkle with pistachio.
  • Serve and enjoy!