Banana Carrot Muffins with yogurt frosting

 Well, it's new year again ^^, and it's time for giving.

I think making something by yourself is the best way to show your love. This time, your gift will be more special. Because it's not only delicious, it's healthier than other recipe too. By using yogurt instead of cream cheese you can cut down a lot of fat in the frosting.
Anyway, you need to prepared this recipe a day ahead, as the yogurt need to rest in the refrigerator to drain the water out and after that you get thick yogurt cheese. You can see that the amount of the yogurt that use for yogurt cheese is a lot, but the fact is each brand of yogurt comes with different thickness and water contain, if you're sure that yours is very thick you can use less plain yogurt to get the same amount of the yogurt cheese. The sugar is another point, mine is a bit sweet but if yours is very sour add more icing sugar to suit your taste. 
With this way of frosting, you can be sure that your muffins will be beautiful and you can frosting it very quick and smooth too ^^.

Banana Carrot Muffins with yogurt frosting

Makes 6 muffins

Banana Carrot Muffins 
60g ................................. Rice bran shortening (non-hydrogenated rice barn oil shortening).
50g ................................. Brown sugar
1/4tsp .............................. Salt
100g ................................ Ripe banana, cut into small pieces
1 ...................................... Egg
1/2tsp ............................... Vanilla extract
75g .................................. Cake flour
1/4tsp ............................... Baking powder
1/4tsp ............................... Baking soda
100g ................................  Grated  carrot
30g .................................. Chopped nuts ( I use walnuts)

Yogurt Cheese
170g ................................ Plain yogurt

Yogurt frosting
90g .................................. Yogurt cheese
120g ................................ Salted butter, soft
50g .................................. Icing sugar (more if the yogurt is very sour)
1/2tsp ............................... Vanilla extract

 Pour the yogurt into a sieve that line with kitchen towel, refrigerate for 12 (or overnight).

 (non-hydrogenated rice barn oil shortening)

Preheat an oven to 180C. 
Have ready 6 paper muffin cups.

 Put shortening, brown sugar, and salt into the bowl, and beat to combine.

 Put the banana in to the bowl and beat to combine.

 Pour the egg and vanilla extract into the bowl and beat until combine.

 Sift the flour, baking powder and baking soda into the bowl.
Pour the grated  carrot, and nuts into the bowl.

 Fold to combine.

 Pipe into the prepared muffin cups.
Bake for 20-25 minutes or until the top is spring back when touch lightly.

 Remove from the oven and let the muffin cool before frosting.

 Remove the yogurt cheese from the kitchen towel.
* You will need only 90g of it.

 Beat the butter and yogurt cheese until combine.
Pour the icing sugar and vanilla extract into the bowl.

 Beat until smooth.

 Cover the side of the muffin with a piece of baking paper.

Pipe the frosting over the muffin, and level the top.
Refrigerate until the frosting is firm.
Remove the baking paper and decorate as you like.

Banana Carrot Muffins with yogurt frosting