I made these again yesterday - OMG I'd forgotten how good they are so thought I'd better share ! They are superb, absolutely the BEST muffin you'll ever taste
Apologies to all those on diets - but you shouldn't be reading about cakes anyway
Carrot Cake Muffins10oz / 280g plain flour (I usually mix plain and wholemeal)
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 egg
2 teaspoons ground cinnamon
100ml of fresh orange juice (preferably with "bits")
2 tablespoons honey
5oz / 140g of caster sugar
6oz / 165g carrot finely grated
6oz / 165g carrot coarse grated
100ml vegetable or sunflower oil
3oz / 85grams sultanas or raisins
Put wet ingredients in one bowl and sift dry ingredients into another. Add the two together and stir until just combined. Don't over mix or they'll lose their lightness and become tough and chewy !
Butter a 12 hole standard silicone muffin tray if not lining with paper cases. This will generally make 12 big muffins in lined muffin tins or 14 slightly smaller ones if in unlined silicone bakeware muffin trays.
(Where icing with cream cheese frosting, I use muffin cases inside the trays. I don't bother if I'm not icing)
Preheat the oven to 180deg C - Fan oven and bake for approx 25mins
For the cream cheese icing - I usually just take a good 3 > 4 tablespoons of cream cheese and add as much icing sugar as required to get the right consistency. Start with a little and gradually beat more in with a wooden spoon.
Can be modified for other flavours - banana, walnut and chop chip is a hit with the kids and raspberry and white choc mmmmmmmmmmm off to put the oven on
