Carrot Muffins (มัฟฟินแครอท)

1.Preheat the oven to 180°C with a conventional setting.

2.Prepare the crumble by placing toasted walnuts, all-purpose flour, brown sugar, and salt in a food processor. Pulse until the nuts are coarsely ground. Add shortening and butter, and continue to pulse until the mixture starts to come together.

3.Roll out the crumble mixture between two sheets of parchment paper to a thin layer. Place on a baking sheet lined with parchment paper and bake for 15 minutes. Remove from the oven, chop the crumble into coarse pieces, and bake for an additional 5 minutes.

4.Line 10 muffin-cups tray with paper liners.

5.In a bowl, mix together eggs, sour cream, rice bran oil, and vanilla extract. Set aside for later.

6.In another bowl, sift together all-purpose flour, baking powder, baking soda, salt, and cinnamon. Add brown sugar and whisk to combine. Pour in the egg mixture and fold with a rubber spatula until just combined. Add grated carrots, walnuts, and pineapple, and fold until evenly distributed.

7.Divide the batter among the muffin cups, filling each about 70 grams. Bake for 20 minutes.

8.Let the muffins cool to room temperature.

9.For the cream cheese frosting, beat cream cheese with icing sugar and vanilla extract until smooth. Gradually add whipping cream, beating until the frosting is thick and well combined.

10.Transfer about 2 tablespoons of the frosting to a separate bowl and tint it orange food coloring. Place the orange frosting in a piping bag.

11.Spread a layer of plain cream cheese frosting on top of each muffin. Decorate the sides with the prepared crumble. Pipe small carrot shapes with the orange frosting on top of each muffin and garnish with parsley. Repeat until all muffins are decorated and ready to serve.