INGREDIENTS
1 cup of shredded/grated carrot
1/2 cup of sultanas
1 tbsp baking powder
1 cup of self-raising wholemeal flour
1 cup of white self-raising flour
2 tbsp of good orange essence
1 cup of boiling water
NOTE - you can use any size cup/mug, as long as you use the same measurements for all the ingredients. The bigger the mug the more muffins you bake.
METHOD
Preheat oven to 180c fan and grease your muffin tray
1. Place carrot & sultanas in mixing bowl with the boiling water, orange essence a give a good stir. Leave for 15-20 minutes for water to cool down.
2. Sieve the flours and baking powder into the wet mixture, mix well so all is combined.
3. Spoon evenly into your muffin tray and place on middle shelf in oven for approx 25-30 minutes, until golden brown, checking half way through. To test if baked insert a skewer into centre of a muffin and see if it comes out clean.
4. Once baked carefully place onto a cooling rack.
5. Then enjoy with a lovely cup of freshly brewed tea or coffee.
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