ProPoints 5
Serves: 12
Prep time: 10 min
Cook time: 20 min
Ingredients
250 g White Self Raising Flour, (9oz)
2 teaspoons (level) Baking powder
1 teaspoons (level) Bicarbonate of Soda
1/2 teaspoons Salt
110 g Muscovado Sugar, light, (4oz) or soft brown sugar
2 medium (raw) Egg, whole, raw
1 teaspoons (level) Vanilla Extract
175 ml Skimmed Milk, (6fl oz)
50 g Margarine, Soft, (1 3/4oz), melted and cooled
225 g Carrots, raw, (8oz), finely grated
50 g Raisins, (1 3/4oz)
To serve:
150 g Medium fat soft cheese, (5 1/2oz)
2 teaspoons (level) Icing Sugar
1 zest(s) of 1 Orange(s), 1 tsp finely grated orange rind
Instructions
Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Line a
12 hole bun tin with paper bun cases.
Sift the flour, baking powder, bicarbonate of soda and salt into a
large bowl. Stir in the sugar.
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.
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.
Beat the soft cheese, icing sugar and orange rind together. Serve
with the muffins.
Notes
The secret of successful muffins is to avoid over-mixing.