Carrot cake muffins with spiced honey glaze

You think carrot cake muffins – healthy! Then comes the honey, sugar and cream cheese… But the fresh dates make it healthy again πŸ˜‰ -enjoy-


1 cup (250g) fresh dates, pitted and chopped
Β½ cup (125ml) boiling water
2Β½ cups (375g) self-raising (self-rising) flour
Β½ cup (110g) caster (superfine) sugar
ΒΌ cup (20g) desiccated coconut
2 teaspoons mixed spice
2 eggs, lightly beaten
2 teaspoons vanilla extract
Β½ cup (125ml) milk
Β½ cup (125ml) light extra virgin olive oil
300g carrots, peeled and finely grated
250g cream cheese, softened
2 tablespoons caster (superfine) sugar, extra

spiced honey glaze

Β½ cup (175g) honey
1 tablespoon water
Β½ teaspoon mixed spice


Preheat oven to 180Β°C (350Β°F). Place the dates and boiling water in a bowl and set aside for 5 minutes or until liquid has absorbed.
Place the flour, sugar, coconut and mixed spice in a large bowl and mix to combine. Add the egg, vanilla, milk, oil, carrot and dates, and, using a butter knife, mix to just combine.
Divide half the batter between 12 x Β½-cup-capacity (125ml) well-greased muffin tins, filling the tins halfway. Place the cream cheese and extra sugar in a medium bowl and whisk to combine.
Spoon tablespoons of the cream cheese mixture into each tin and top with remaining batter. Cook for 20 minutes or until cooked when tested with a skewer.
Set aside to cool for 2 minutes in the tins before transferring to a wire rack to cool completely. While the muffins are cooking, make the spiced honey glaze.
Place the honey and water in a small frying pan over high heat and cook for 3 minutes or until thickened. Add the mixed spice, stir to combine and pour the warm glaze over the muffins to serve.

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