Carrot & ginger muffins – divine!


175ml/6fl oz sunflower oil

175g/6oz muscovado sugar

3 large eggs

1tbsp vanilla extract (not essence)

200g/8oz coarsely grated carrots (Very important tip: wrap grated carrot in a clean tea towel and squeeze as much moisture out as possible and discard liquid)

100g/4oz sultanas

grated zest of 1 orange

2tsp ground ginger

200g/8oz self-raising flour

1psp bicarbonate of soda (Bread soda)

1.Heat oven to 180C/160 fan/gas 4

Line a twelve hole muffin tin with paper cases (Muffin size not Queen cake size)

2. Pour oil, sugar, eggs and vanilla into a mixer and beat for a minute or so to disperse the muscovado sugar, which can be quite lumpy.

Add carrots, sultanas and orange zest and mix well

3. Stir in flour, ginger and bicarbonate of soda and mix to combine. The mix will be quite wet.

Spoon into cases and bake for 25 mins until a skewer inserted into the centre of one cake comes out clean.

Cool completely on a wire rack.

ICING:

To 250g/8oz of icing sugar, add water a teaspoon at a time until  you get a fairly thick, spreading consistency. Then add 1tbsp of your favourite jam or conserve and mix well. Lemon curd is delicious – I added home made berry jam and it was gorgeous.

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