Tuesday, December 28, 2010

Spiced Carrot Muffins

Quote from the book Muffin Galore-These muffin are really mini carrot cakes-perfect for lunchboxes and afternoon tea.

Made a batch of these muffins for office breakfast party on xmas eve, was dwelling on whether to put topping on the muffins as I thought some colleagues may not like to have cheese topping, finally decided not to add any toppings.

(Makes 12)

300g plain flour
225g caster sugar (I reduce to 200g)
2tsp bicarbonate of soda
2tsp gound cinnamon
1 tsp salt
175ml vegetable oil (I use melted butter)
175ml milk
3eggs, lightly beaten
100g peeled carrot, grated
120g walnut, chopped
150g raisins

For topping (I didn't do)
85g cream cheese or full fat soft cheese, softened
40g butter, softened
125g icing sugar, sifted
1/2 tsp vanilla extract

1. Preheat the oven to 180deg C/350deg F/ Gas mark 4. Grease a 12cup muffin tin or line the cups with paper muffin cases.

2. For the muffins, mix the flour, sugar, bicarbonate of soda, cinnamon and salt in a large bowl. In a separate bowl or jug, mix together the vegetable oil, milk and eggs. Add in the grated carrot, walnut and raisins to the dry ingredients, mix till combined. Add the well ingredients all at once to the dry ingredients. Mix briefly until just combined.

3. Spoon the batter into the muffin cups, dividing it evenly. Bake in the oven for 20-25min. or until risen and golden. Cool in the tin for 10min, then turn onto a wire rack and leave to cool completely.

4. For the topping, beat together the cream cheese or soft cheese and butter in a bowl until light and fluffy. Beat in the icing sugar and vanilla extract until the topping is thick and speadable. Spread a large tablespoonful of the topping mixture on top of each muffin before serving.

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