Spiced carrot muffins
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Plain flour; (8oz) |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Bicarbonate of soda |
| ½ | teaspoon | Ground cinnamon and ground nutmeg |
| ¼ | teaspoon | Ground cloves |
| 2 | Eggs | |
| 2 | tablespoons | Oil |
| 75 | grams | Golden caster sugar; (3oz) |
| Grated rind of 1 orange | ||
| 150 | millilitres | Squeezed orange juice; (5fl oz) |
| 125 | grams | Grated carrot; (4oz) |
| 50 | grams | Raisins or sultanas; (2oz) |
| 2 | tablespoons | Melted butter for the topping |
| 3 | tablespoons | Golden caster sugar for topping |
Directions
Set oven to 200øC/400øF/gas mark 6.
Put paper cases into 10 muffin or deep bun tins. (This is the belt-braces approach Alternativley, you can grease the bun tins and put the mixture straight into these, or simply stand the paper cases on a baking sheet but they're easier to fill if they're in a bun tin).
Prepare the topping by mixing the melted butter and the caster sugar. Set aside.
Sift the flour, baking powder, bicarbonate of soda and spices into a big mixing bowl. In another bowl whisk together the eggs, sugar oil and orange juice. Add the carrot and the raisin or sultanas to the orange juice mixture. Pour the orange juice mixture into the bowl of flour and mix together quickly and roughly, using a fork -don't over work the mixture.
Spoon the mixture into the paper cases or muffing tins to ¾ fill them, then put a tsp of the sugary topping on each. Bake for about 15 minutes or until risen and firm and a skewer inserted into the centre comes out clean.
If you've baked them straight into the tin without paper cases, leave the muffings until they're cool before you take them out.
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