Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Carrot baby muffins with lemon labneh icing

British 20 Mins Prep · 10 Mins Cook

To make the icing, place the chilled labneh in a bowl. Zest and juice one lemon. Add the icing sugar, zest and juice to the labneh and stir until smooth.
Preheat the oven to 180°C, gas mark 4.
To make the baby muffins, finely grate the carrots (no need to peel). Drain the tinned pineapple and place in a sieve. Using a spoon or your hands, press out as much liquid as possible. Set aside. Combine the egg, melted coconut oil and honey in a bowl. Add in the carrot and pineapple along with the flour and spice. Stir to combine.
Lightly grease a mini muffin tin and divide the mixture between the muffin holes.
Bake for 8-10 minutes or until a skewer inserted comes out clean. Remove from the oven and place on a rack to cool completely.
Spread the labneh icing over the muffins.
Zest the other lemon.
Sprinkle the zest and icing sugar over the muffins and serve.