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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