Carrot cake muffins
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
A little bit of what you fancy does you good – so enjoy one of these wholesome muffins – and freeze what you don’t need.
Ingredients
White Self Raising Flour
250 g, (9oz)
Baking powder
2 teaspoon(s), level
Bicarbonate of Soda
1 teaspoon(s), level
Salt
½ teaspoon(s)
Muscovado Sugar
110 g, light, (4oz) or soft brown sugar
Egg, whole, raw
2 medium, raw
Vanilla Extract
1 teaspoon(s), level
Skimmed Milk
175 ml, (6fl oz)
Margarine, Soft
50 g, (1 3/4oz), melted and cooled
Carrots, raw
225 g, (8oz), finely grated
Raisins
50 g, (1 3/4oz)To serve:
Medium fat soft cheese
150 g, (5 1/2oz)
Icing Sugar
2 teaspoon(s), level
Orange
1 zest(s) of 1, 1 tsp finely grated orange rind
Instructions
1
Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Line a 12 hole bun tin with paper bun cases.
2
Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Stir in the sugar.
3
In a separate bowl, beat the eggs, vanilla, milk and melted margarine together. Stir in the grated carrots and raisins. Add the wet ingredients to the dry ingredients and stir together until just combined.
4
Spoon the mixture into the bun cases (they will be quite full). Bake for 18-20 minutes, or until risen and firm. Cool on a wire rack.
5
Beat the soft cheese, icing sugar and orange rind together. Serve with the muffins.
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