I love stuffing my muffins and cakes with as many goodies as possible. These gluten and sugar free beauties are no exception. Ingredients 1 & 3/4 cups Gluten Free, self raising flour 1/4 cup smooth rice bran 1 tablespoon mixed spice 1 tablespoon cinnamon 3/4 cup glucose powder 2 teaspoons of stevia(if you like it sweet) 2 cups grated carrot 1 cup chopped walnuts 1 cup vegetable or grapeseed oil 3 eggs, lightly beaten Method Preheat oven to 180 C/160C fan forced. Grease or line medium sized muffin pan with papers. Combine dry ingredients. Add wet ingredients and stir well. Spread evenly between 8 – 12 muffin holes depending on desired size(I made 8 big ones!) Bake for 25-30 minutes then leave to cool in pan. Frost when cool. Cream Cheese Frosting 1 cup homemade cream cheese(just hang full fat natural yoghurt in muslin for 12-24 hours)*see note below. 1/2 cup glucose powder 2 teaspoons stevia or equivalent other natural, sugar free sweetener 1/2 lemon, squeezed walnuts to decorate Method Combine First four ingredients and pipe onto muffins(or spread with knife). Add one walnut per muffin. *Note: this is easier than it sounds. I use a kilo carton of full fat, natural yoghurt that yields a little less than 500g of cream cheese. It smells lovely as the whey drips away into a bowl beneath. This keeps in the fridge and can be used on sandwiches, as a knock-up base ingredient for single serve cheesecake or with chilli or pesto and crackers.