Carrot Cake Flower Pot (Low fat, gluten-free)
For the muffins:
- 480g egg whites, separated into 2 larges bowl equally,
- 132g greek yogurt
- 230g brown sugar, separated into 2
- 90g Quaker brand instant oatmeal/ quick oats/ old fashion oats
- 135g rice flour
- 2 1/2 teaspoon gluten-free baking powder
- 1 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 375g grated carrots
- 75g walnuts
- 40g desiccated coconut
- 50g raisins
For the frosting:
- 320g pumpkin puree
- 160g icing sugar
- 64g yogurt
Additional ingredients:
- Cocoa powder
- 16 baby carrots, parboiled
1. Preheat oven to 160 degrees celsius. Whip up 240g egg whites with 115g brown sugar till stiff peaks. Set aside
2. In another bowl, whisk to combine the remaining egg whites, brown sugar with greek yogurt. In a separate bowl, add the oat flour, rice flour, spices together and whisk together. Add the dry ingredients to the wet ingredients and mix till combine. Add in carrots, walnuts and coconut. Gently fold in the beaten egg whites. Do not over fold.
3. Evenly distribute the batter into 16 muffin holes lined with paper casing and bake for 10-15 minutes or till a skewer inserted into the muffin comes out clean.
4. Meanwhile, prepare the frosting. Whisk to combine pumpkin puree with yogurt and icing sugar. Keep chilled till firm.
5. When the muffins are cooled completely, remove them from the paper casing and level the tops. Set aside the trimmings. Thinly frost the side of the muffins with the frosting. Using a small basket-weave tip and a piping bag, pipe frosting around the top of the side of the muffin to resemble rim of the flower pot.
6. With the remaining trimmings, add in cocoa powder and break up into smaller chunks to resemble soil.
7. Top each muffin with the soil trimmings, and push in one baby carrots in the middle of the muffin
8. Serve or keep in air tight container in fridge for maximum 2 days.
