Carrot Muffins is a modern British recipe for a classic muffin made from a bran and flour batter incorporating grated carrots, orange juice, vegetable oil, raisins and honey that's bound with eggs. The full recipe is presented here and I hope you enjoy this classic British version of: Carrot Muffins.
Blend the flour, salt, baking soda, cinnamon, nutmeg and brand together in a food processor. Pulse briefly to combine then turn out into a mixing bowl.
Add the carrots to the food processor and pulse until pureed then mix into the dry ingredients. Whisk together the eggs and oil then mix in the milk, vinegar, honey, treacle and raisins. Stir in the flour mix with a wooden spoon until just blended, but do not over-mix.
Spoon the resultant batter into muffin wells lined with paper cases then transfer to an oven pre-heated to 190°C (375°F, Gas Mark 5) and bake for between 20 and 25 minutes, or until golden brown and cooked through.
