Carrot blueberry muffin

Ingredients

• 250 ml (1 cup) applesauce
• ½ lemon, juice
• 125 ml (1/2 cup) Becel original, melted
• 15 ml (1 tablespoon) vanilla extract
• 1 pinch 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
• 250 ml (1 cup) milk
• 8 ml ((1/2 tbsp) cinnamon, ground

Creaming

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

Preparation

1. Preheat oven, rack in center, to 180°C (350°F).
2. In a bowl, combine applesauce, lemon juice, Becel, vanilla extract, salt and sugar.
3. Stir in flour, baking powder, cinnamon and baking soda.
4. Gradually add flour and whisk until smooth.
5. Add grated carrot and blueberries.
6. Place in a muffin tin lined with cupcake paper.
7. Bake for 20 to 25 min, depending on size.
8. Mix the cream ingredients in a bowl and chill.
9. Once cooled, decorate with creme.