I really fancy something sweet with my coffee right now but my cake and biscuit cupboard is completely empty (as usual).
Perhaps I should give my friend Torie, of Chilli and Mint, a call to see if she can spare me a couple of these ……..
Carrot and Walnut Muffins
Fills 20 cases
300g/12 oz granulated white sugar
200 ml olive oil
3 carrots, grated
250g/10 oz self-raising flour
2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp salt
50g/2 oz walnuts
1. Preheat the oven to 150 degrees centigrade.
2. Beat the sugar and oil in a mixing bowl and then add the eggs.
3. Grate 3 carrots and add these to the mixture.
4. Mix the flour, baking powder, nutmeg, cinnamon, almost all the walnuts (save a few if you are going to do some butter cream on the top) and salt and stir into the egg and sugar mixture.
5. Carefully spoon the mixture into the muffin cups so that just over half the muffin cup is full. If you fill them to the top they will spill over the sides when they are in the oven.
6. Place in the oven for 15-17 minutes at 150 degrees centigrade and then leave to cool prior to putting any butter cream on top.
I tend to leave some of my muffins butter cream free as I know some people prefer them without a topping so the proportion below will cover about half of the muffins. Do double quantities if you want to cover all of them.
75g/3 oz unsalted butter
175g/7 oz icing sugar
a few drops of warm water
1. Take the butter out of the fridge when you begin to make the muffins themselves, so that it softens.
2. Beat the butter and icing sugar until fluffy. To save time I used an electric mixer but good old fashioned arm power will work equally well. If you need to soften the icing then add a few drops of warm water.
3. Sprinkle with chopped walnuts.
Or if you are thinking of baking a few yourself, please do send me some 🙂