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Mike's Carrot and Ginger Muffins

Oven to GM5, or 190°C-ish. Use a muffin tin, line with muffin cases (that fit!) and this will make 12 muffins.

Ingredients are; 

100g milk
100g oil
2 eggs
250g self-raising
150g caster sugar
1tsp ground ginger
100g grated carrots (from the bag in my fridge that's about two medium carrots, peeled, topped & tailed)
50g mixed dried fruit
4 chunks of stem ginger (the kind that comes in syrup-filled jars), finely diced

Note: yes, that's 100g there on the liquids. 100g milk is 100ml of milk, but 100g of oil (because it's less dense) is 125ml of oil. I like to use digital scales for weighing stuff out and because I can't be bothered trying to read those tiny, raised numbers on plastic jugs I'll just read the scales.

First, in a jug, whisk together the eggs, milk and oil. Add a couple of tablespoons of the syrup from the stem ginger. Next, in a bowl put together all the dry ingredients and mix well. Add the mixed fruit, grated carrots and chopped ginger and mix them in too. Then add the liquid, pour it all in and with a metal spoon fold the liquid into the flour until just mixed.

Don't worry about lumps, and don't over mix otherwise the muffin will go chewy. Just get the flour combined, and you'll be fine.

Pour into the cases. After putting the mix in the cases dab a half-teaspoon of cherry jam on top, and then top with some flaked almonds. Bake in the oven for about 20 minutes, or until golden on top and not wobbly if you tap the tin. DO NOT OPEN THE OVEN FOR AT LEAST 15 MINUTES. Really, don't, they'll collapse and be awful.

Easy peasy! 

Read the full article on muffins in Mike's Baking Alphabet.

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