Carrot Muffins with Cream Cheese Icing

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: For the muffins:

300g self-raising flour

½ teaspoon salt

2 teaspoons mixed spice

1 egg

100ml Graham’s whole milk

125g caster sugar

1 tsp vanilla

100g vegetable oil

About 300g peeled and coarsely grated carrots (roughly 2 large ones)

100g chopped nuts or dried fruit, or both! (optional)

subheading: For the runny cream cheese icing:

100g full-fat (must be full fat) cream cheese

250g icing sugar

A wee squeeze of lemon

Directions at grahamsfamilydairy.com

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