Oh these are to die for - simply to die for ... if you like carrot cake that is. Sumptuous, moist, seductive and not too sweet a cake. Smothered in lashings of cream cheese icing. One mouthful can bring you to your knees. ONE is never enough. This has to be the muffin of all muffins. If you never try another - I urge you to make this one.
The original recipe was from a book called Muffins, Fast and Fantastic by Susan Reimer. An inexpensinve and unassuming little paperback book. It's my bible as far as muffins are concerned. The recipes are very easy to tweak and evolve and never EVER fail. I've tweaked it a bit and prefer to use a little more oil and a little more fluid. I also like to use orange juice in place of the milk.
Before I bought this book, every attempt I ever made at muffins ended in the bin. Even the birds didn't want to eat them - they'd break their beaks on my rubberised muffins.
I've also just put this recipe for reference on the www.siliconemoulds.com website - see under Cakes and Bakes
10oz / 280g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
100ml of fresh orange juice (preferably with "bits")
2 tablespoons honey
5oz / 140g of caster sugar
6oz / 165g carrot finely grated
6oz / 165g carrot coarse grated
100ml vegetable or sunflower oil
3oz / 85grams sultanas or raisins
For the cream cheese icing - I usually 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
Put wet ingredients in one bowl and sift dry ingredients into another. Add the two together and stir until just combined.
Butter a 12 hole standard silicone muffin tray if not lining with paper cases. This will generally make 10 big muffins in lined muffin tins or 12 slightly smaller ones if in unlined silicone muffin trays. Where icing with cream cheese frosting, I do like to use muffin cases inside the trays. I don't bother if I'm not icing
Preheat the oven to 180deg C - Fan oven and bake for approx 25minsReport a mistake in the recipe text