Author: nicola.andrews

Carrot Cake
Muffins
Muffins

Makes 12
Ingredients
150g light brown sugar
175ml sunflower oil
3 large eggs, lightly beaten
225g carrots, grated
75g raisins
Grated rind 1 orange
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
175g icing sugar for decorating
12 muffin cases

All items in bold are known allergens. The allergens stated are for our pre-approved ingredients. If you are buying the ingredients for this recipe please check the packaging for known allergens as they may differ from brand to brand. If you require further information please refer to the Food Standards Agency.

Reviewed and checked by Niki Andrews 06/05/20

Cake Carrot Muffins
Muffins

Method
Pre heat the oven to 180°c/fan 160°c/gas 4.
Place muffin cases into muffin tin.
Grate the carrot
Grate the orange zest only.
Put sugar, oil & eggs into a mixing bowl and lightly mix together with a wooden spoon.
Stir in grated carrot, raisins and orange zest.
Sieve flour, bicarbonate of soda & spices together and add to the mixture stirring until ingredients are fully mixed in. The mixture will be fairly soft & almost runny.
Pour mixture into muffin cases using a jug, spoon or ice cream scoop . Place in the oven and bake for approx. 20 to 25 minutes, until it feels firm and springy when you press it in the centre.
Whilst the muffins are cooling, mix the icing sugar with a few drops of water and mix well. Spread onto the top of the muffins in a criss cross pattern with a knife or spoon when the muffins are cool.