Posted By Laura in Family Recipes | 1 comment

Image © What’s Cooking

This recipe is one of those I have jotted down on a scrap of paper, copied from a friend who had it from a friend… it never ever fails. (eta – I have since discovered this is actually an  Annabel Karmel recipe from her book Complete Party Planner)

Fably muffin-recipe-easy, and the only way I can get Jolly to voluntarily eat ANY kind of carrot. And they are so moist too; they never need storage instructions because they simply don’t last long enough…

Time to Mix – 10 minutes

Time to Cook – 25 minutes

Oven to 180ºC/ GM 4

200g (8oz) plain flour (Half and Half with white and wholemeal is lovely)
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
200ml/7fl oz vegetable (or rapeseed) oil
100g (4oz) caster sugar
2 eggs
125g (4fl oz) finely grated carrots
225g/8oz tinned crushed pineapple, semi drained (I often chop/mush up tinned pineapple chunks)
100g (4oz) raisins

1. Sift ALL dry ingredients into a bowl and mix well.
2. Oil, sugar and eggs in another large bowl and beat until blended.
3. Add grated carrots, pineapple and raisins to the wet mix.
4. Slowly add dry mix into the wet, stirring just enough to combine (don’t worry about lumps).
5. Pour batter in to muffin cases and bake for 25 minutes (I find 20 in a fan oven is fine).