Carrot blueberry muffin

Ingredients

• 250 ml (1 cup) applesauce
• ½ lemon, juice
• 125 ml (1/2 cup) Becel original, melted
• 15 ml (1 tbsp) vanilla extract
• 1 pinch of salt
• 125 ml (½ cup) sugar
• 250 ml (1 cup) flour
• 250 ml (1 cup) almond powder
• 15 ml (1 tbsp) baking powder
• 8 ml (1/2 tbsp) baking soda
• 250 ml (1 cup) carrot, grated
• 250 ml (1 cup) blueberries
• 125 ml (½ cup) milk
• 8 ml (1/2 tbsp) cinnamon, ground

The creaming

• 125 ml (1/2 cup) Becel
• 15 ml (1 tbsp) vanilla extract
• 500 ml (2 cups) icing sugar
• 15 ml (1 tbsp) water, as needed
• 1 pinch of salt

Preparation

1. Preheat the oven, rack in the center to 180°C (350°F).
2. In a bowl, mix the applesauce, lemon juice, Becel, vanilla extract, salt, milk, sugar and almond powder.
3. Stir in flour, baking powder, cinnamon and baking soda.
4. Gradually add the flour and whisk until combined.
5. Add the grated carrot and blueberries
6. Divide into a muffin pan previously lined with cupcake paper.
7. Bake for 20 to 25 minutes depending on their size.
8. In a bowl, mix the creaming ingredients and set aside in the fridge.
9. Once the cupcakes have cooled, decorate with frosting.