Tuesday, 30 June 2009

Carrot Muffins

Makes 12

175g margarine at room temperature, diced
75g soft dark brown sugar
1 egg
1 tbsp water
275g grated carrots
150g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/4 tsp grated nutmeg
pinch of salt

Preheat the oven to 180C/350F/Gas 4. Add paper muffin cases to the muffin tin.
With an electric mixer, cream the margarine and sugar until light and fluffy. Beat in the egg and water.
Stir the grated carrots into the creamed mixture until evenly combined. Sift over the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Stir to blend evenly.
Spoon the batter into the prepared muffin tins, filling them almost to the top.
Bake for about 35 minutes, until the tops spring back when touched lightly with your fingers. Leave to stand in the tins for 10 minutes before transferring to a wire rack to cool completely.

***
So it's baking, I don't know anyone that can't have just one little cake, muffin or biscuit whilst they're still warm, instead of waiting for them to cool.
The thing with these though, they're just not that nice whilst warm.
I ate one and was disappointed and a bit put off, then the next day I put some in the car for a journey and ate another when it was cold, it was SO much better. So be patient, let them cool down, then enjoy. I'm curious to find out what they'd be like with a cream cheese topping.

Taken from: The Cookie & Biscuit Bible

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