Orange, carrot and raisin spiced muffins

I made these today.  Screwed up a bit because I wasn’t paying attention and didn’t put the topping on before cooking.  Doh!  Luckily I have made them properly before and I’ve also omitted the topping and they’re very tasty.  Luckily, even when I dragged the muffins out with 3 minutes cooking time left and belatedly added the topping and bunged them back in oven, they were fine (according to Hannah and Ethan).

This recipe makes 12 muffins

Ingredients

• 280g plain flour
• 2 tsp baking powder
• 1/2 tsp soda bicarbonate
• pinch of salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 egg
• 85g granulated sugar (I use golden granulated)
• finely grated rind of one large orange (easiest with a big juicy fresh orange)
• juice of the orange you’ve already used topped up with orange juice to make a total of 180ml
• 110g finely grated carrot (about one biggish carrot and I used the big side of the grater tonight although I think I’ve done more finely grated in the past)
• 90ml corn oil
• 85g raisins

Topping (optional and these measurements are a rough guide because I don’t know what weight of butter produces two tablespoons)

• 3 tbsp soft brown sugar
• 2 tbsp melted butter

Method

• I usually turn the oven on just before I combine the wet and the dry ingredients otherwise I find that the oven has got to temperature ages before I’m ready (I don’t like to be rushed).  If you want to turn the oven then it’s 160°C for a fan oven.
• Put muffin cases into your muffin tin(s).
• In a large bowl sift together flour, baking powder, soda bicarb, salt and spices, or if you’re lazy like me just stir these ingredients together.
• In a separate bowl combine the beaten egg (beaten with a fork is fine), sugar, orange rind, orange juice, carrot and oil.
• Pour wet ingredients into the dry and stir, with a spoon.  You do not need to use a mixer or food processor.  In fact I’m convinced that using anything other than a spoon is a big mistake….so don’t get tempted.  Just as you’ve almost mixed it so no flour is visible, add the raisins and stir them in (with the same spoon).
• Spoon into muffin cases and if you are doing the topping thing, then combine topping ingredients and spoon on top of the uncooked muffins and then bung in the oven for 20 mins.  If you’re not doing the topping bit then omit that and bung in the oven for 20 mins.
• Leave in for an extra couple of minutes if they aren’t a lovely golden brown colour.
• You can eat these straight away or you can freeze these very successfully.  I’m taking this batch (minus one for Hannah and one for Ethan) into the office.  If you want to bake ahead and freeze then you need to allow about three hours defrost time or you can take them out the night before and keep in the fridge overnight.  If you want to take them out of the freezer when you fancy a snack, then a 30 second blast in the microwave from frozen gives you a lovely warm, tasty muffin to accompany a mug of tea or coffee.