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Inspired by the new Special K Nourish range featuring nutritious pepita seeds, the mild sweetness of the carrot melds subtly and is nicely offset with the creamy icing and tang of lime.
Preheat oven to 180°C and line your muffin tin with paper liners.
In a small saucepan, add the sultanas with enough coconut water to just cover. Bring to a simmer for a minute or two and then leave to stand and plump up.
Finely julienne the carrot, toss through a tablespoon of caster sugar and set aside – this will help the carrot shed some water.
Place the eggs, oil and sugar in a large bowl and beat until pale and creamy.
Add the rice flour, gluten free self-raising flour, bi-carb soda, baking powder, desiccated coconut and xanthan gum to the mixture. Beat until well combined.
Drain the carrot well, squeezing lightly to extract moisture. Fold the carrot through the batter with the sultanas, adding a teaspoon or so of the liquid with them.
Fill your muffin tin, topping with the pepitas.
Bake for 20 minutes or until golden. Cool in the tray.
For the icing, beat all the ingredients together. Ice the top of the cooled muffins and sprinkle with extra pepitas.
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