Title: Spiced Carrot Muffins
Categories: Food networ, Food8
Yield: 10 servings

225 g Plain flour; (8oz)
2 ts Baking powder
1/2 ts Bicarbonate of soda
1/2 ts Ground cinnamon and ground
-nutmeg
1/4 ts Ground cloves
2 Eggs
2 tb Oil
75 g Golden caster sugar; (3oz)
Grated rind of 1 orange
150 ml Squeezed orange juice; (5fl
-oz)
125 g Grated carrot; (4oz)
50 g Raisins or sultanas; (2oz)
2 tb Melted butter for the
-topping
3 tb Golden caster sugar for
-topping

Set oven to 200øC/400øF/gas mark 6.

Put paper cases into 10 muffin or deep bun tins. (This is the belt-braces
approach Alternativley, you can grease the bun tins and put the mixture
straight into these, or simply stand the paper cases on a baking sheet but
they're easier to fill if they're in a bun tin).

Prepare the topping by mixing the melted butter and the caster sugar. Set
aside.

Sift the flour, baking powder, bicarbonate of soda and spices into a big
mixing bowl. In another bowl whisk together the eggs, sugar oil and orange
juice. Add the carrot and the raisin or sultanas to the orange juice
mixture. Pour the orange juice mixture into the bowl of flour and mix
together quickly and roughly, using a fork -don't over work the mixture.

Spoon the mixture into the paper cases or muffing tins to 3/4 fill them,
then put a tsp of the sugary topping on each. Bake for about 15 minutes or
until risen and firm and a skewer inserted into the centre comes out clean.
If you've baked them straight into the tin without paper cases, leave the
muffings until they're cool before you take them out.

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Converted by MM_Buster v2.0l.