• About Us
     
    Our Company
    • Our Purpose
    • Our Vision
    • Our Sustainability
    • Our Quality
    • Our Heritage
    • Our News
    Our People
    • Our Team
    • Careers
    Our Location
    • Our Farms
    • Contact Us
  • Products
     
    Nutritionals
    • Hydrolysates
    • Specialty Proteins
    • Microbial Nutrition
    Flavours
    • Cheese Flavours
    • Butter Flavours
    • Cream & Milk Flavours
    Ingredients
    • Caseinates
    • Whey Protein Concentrate (WPC)
    • Anhydrous Milk Fat (AMF)
    Foods
    • Retail
    • Foodservice
    • Customised & Industrial
    • FAQs
  • Tatua Recipes
     
    Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Baking
  • Careers
  • Tatua 360 Login
  • Contact Us

About Us

Our Company
  • Our Purpose
  • Our Vision
  • Our Sustainability
  • Our Quality
  • Our Heritage
  • Our News
Our People
  • Our Team
  • Careers
Our Location
  • Our Farms
  • Contact Us
Nutritionals
  • Hydrolysates
  • Specialty Proteins
  • Microbial Nutrition
Flavours
  • Cheese Flavours
  • Butter Flavours
  • Cream & Milk Flavours
Ingredients
  • Caseinates
  • Whey Protein Concentrate (WPC)
  • Anhydrous Milk Fat (AMF)
Foods
  • Retail
  • Foodservice
  • Customised & Industrial
  • FAQs

Tatua Recipes

Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Baking

Careers

Tatua 360 Login

Contact Us


Carrot Muffins With Crème Fraîche Frosting

Ingredients

Muffins:

2 cups flour

3 tsp baking powder

2 tsp cinnamon

2 cups raw carrot, grated

1 apple peeled and grated

1/2 cup raisins

1/2 tsp salt

1 tsp vanilla essence

1 cup caster sugar

1 cup vegetable oil

3 eggs

Frosting:

3 cups Tatua Crème Fraîche

3/4 cup icing sugar

1 1/2 tablespoons lemon zest

Method

Muffins:

  1. Preheat oven to 180°C.
  2. Greased or line muffin tins.
  3. In a large bowl mix together flour, baking powder, cinnamon and salt.
  4. In a separate bowl, whisk together the sugar, oil, vanilla and eggs.
  5. Stir egg mixture into dry ingredients until just combined, don’t over mix.
  6. Lightly fold carrot, apple and raisins into the mixture until combined.
  7. Spoon your mixture into the muffin tins until 3/4 full.
  8. Bake 25-30 minutes or until tops are golden and a toothpick comes out clean.

 Frosting:

  1. In a large bowl, whip Tatua Crème Fraîche, icing sugar and lemon zest until thick and creamy.
  2. Cover with plastic wrap and refrigerate at least 30 minutes.
  3. Spoon into a piping bag and top your muffins once fully cooled.
More Recipes
 

Contact Us
Private Bag 800
Morrinsville 3340
New Zealand
+64 7 889 3999

  • ©Tatua
  • Terms & Conditions
  • Privacy