Carrot Muffins Recipe
Ingredients
| Margarine | 6 Ounce | |
| Dark brown sugar | 3 1/2 Ounce | |
| 1 egg, at room temperature | ||
| Water | 1 Tablespoon | |
| Carrots | 8 Ounce, grated | |
| Plain flour | 5 Ounce | |
| Baking powder | 1 Teaspoon | |
| Soda bicarbonate | 1/2 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Nutmeg | 1/4 Teaspoon, grated | |
| Salt | 1/2 Teaspoon | |
Directions
1. Preheat a 350°F/180°C/ Gas 4 oven. Grease a 12-cup bun tray or use paper cases.
2. With an electric mixer, cream the margarine and sugar until light and fluffy. Beat in the egg and water.
3. Stir in the carrots.
4. Sift over the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Stir to blend.
5. Spoon the mixture into the prepared bun tray, filling the cups almost to the top. Bake until the tops spring back when touched lightly, about 35 minutes. Let stand 10 minutes before transferring to a rack.
2. With an electric mixer, cream the margarine and sugar until light and fluffy. Beat in the egg and water.
3. Stir in the carrots.
4. Sift over the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Stir to blend.
5. Spoon the mixture into the prepared bun tray, filling the cups almost to the top. Bake until the tops spring back when touched lightly, about 35 minutes. Let stand 10 minutes before transferring to a rack.
Chef
