Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
A few hours before starting the muffins, make the frosting. Put a colander over a medium bowl and line with some cheesecloth or muslin. Add the yogurt, cover, chill and leave to strain for 2-3 hours – you should be left with a clear-ish liquid in the lower bowl and the yogurt should be firmer. When you’re ready to start baking, heat the oven to 180C/fan 160C/gas 4.
Put the eggs, yogurt, maple syrup, milk and vanilla extract in a large bowl and whisk together until smooth. Combine the flour, mixed spice and baking powder, and add to the wet ingredients, folding until just combined. Add the carrots, raisins and half the orange zest, and fold though.
Line a 12-hole muffin tin with muffin cases and divide the batter between them. Bake for 20-22 minutes or until risen and firm to the touch. Remove from the oven and leave to cool completely.
While the muffins are cooling, transfer the strained yogurt to a small bowl and add the maple syrup and vanilla extract. Stir together and chill for a further 30 minutes. Once the muffins are ready, top each with some of the frosting and the remaining orange zest to garnish.