Carrot Cake Muffins

Carrots, muffins, sultanas - that's all healthy right?


200g/7 oz plain/all purpose flour

2 teaspoons baking powder

100g/3 1/2 oz light brown sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon mixed spice

100ml/3 1/2 fl oz milk

50g/1 3/4 oz butter, melted

250g/9 oz grated carrot

70g/2 3/4 oz sultanas


Icing

150g icing sugar

1-2 tablespoons water

Few drops food colouring (optional)


Preheat your oven to 200C/400F/Gas 6.

Pop 10 paper cases into a muffin tin.

Mix together the flour, baking powder, spice and sugar.

In a separate bowl whisk together the egg, vanilla extract, milk and melted butter.

Add the wet ingredients to the dry along with the grated carrot and sultanas. Stir to combine.

Spoon the mixture equally between the paper cases.

Bake in the oven for 25-30 minutes.

Cool.

Mix the icing sugar with the water and food colouring, spoon over the top of the muffins.



Practically Pagan Cooking book from Rachel Patterson



28 views

Recent Posts

See All