Preheat the oven to 190°C (170 fan / Gas 4) and line a 12 hole muffin tin with muffin cases.
Sieve the flour and bicarbonate of soda into a large mixing bowl and stir through the caster sugar.
140 g Caster Sugar, 200 g Plain Flour, 1 teaspoon Bicarbonate of Soda
Whisk together the cooled melted butter, yogurt and eggs in a jug, then gently fold them into the dry ingredients.
100 ml Natural Yogurt, 140 g Butter, 2 Eggs
Mix in the grated carrot, cinnamon, and lime zest.
200 g Grated Carrot, 1 teaspoon Cinnamon, 1 Lime
Spoon into 12 muffin cases and bake in a preheated oven for 18 minutes until golden.
Whisk together the icing sugar and lime juice to make a runny drizzle icing and drizzle over the top of the warm muffins.
100 g Icing Sugar, 1½ Limes