Olive oil spray
5 eggs
130g caster sugar
2 teaspoons orange rind, grated
3 medium carrots, grated
200g almond meal
1/2 cup self-raising flour, sifted
100g light spreadable cream cheese
1. Preheat oven to 180°C. Spray a non-stick muffin pan with olive oil to grease.
2. In a large bowl, use an electric beater to beat the eggs, sugar and rind until thick and creamy.
3. Add the carrot, almond meal and flour, and fold gently until well combined.
4. Divide the muffin mixture evenly among the prepared pan(s). Bake for 15 minutes. Set aside in the pan(s) to cool.
5. Top each muffin with a dollop of cream cheese before serving.
Tip: Make batches using a 12 cup muffin tin, or 3 x 6 cup muffin tins for this recipe!
Nutritional Guide – Per Serve
Energy: 120cal
Protein: 3.9g
Fat: 5.3g
Saturated Fat: 1.2g
Carbohydrate: 13.1g
Sugars: 8.3g
Sodium: 50.1mgg
Fibre: 1.1g
Tap to call us at 1800 567 348
Fill in your details below and our team will be in contact shortly to answer your questions and get you started.
"*" indicates required fields
