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The best carrot cake muffins

(4.00/5 - 1 vote)


-10 ounces / 280g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1 egg
- 2 teaspoons ground cinnamon
- 100 ml of fresh orange juice (preferably with "bits")
- 2 tablespoons honey
- 5 ounces / 140 g of caster sugar
- 6 ounces / 165 g carrot finely grated
- 6 ounces / 165 g carrot coarse grated
- 100ml vegetable or sunflower oil
- 3 ounces / 85 g sultanas or raisins


Step 1: For the cream cheese icing - just take a good 3 > 4 tablespoons of cream cheese and add as much icing sugar as required to get the right consistency. Start with a little and gradually beat more in with a woden spoon.

Step 2: Put wet ingredients in one bowl and sift dry ingredients into another. Add the two together and stir until just combined.

Step 3: Butter a 12 hole standard silicone muffin tray if not lining with paper cases.

Step 4: This will generally make 10 big muffins in lined muffin tins or 12 slightly smaller ones if in unlined silicone muffin trays.

Step 5: Preheat the oven to 180deg C - Fan oven and bake for approx 25 minutes.

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