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Carrot and Golden Syrup Muffins

A community recipe by cake_eater

Not tested or verified by Nigella.com

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Introduction

Syrup adds a caramel flavour and gives a crisp crust.

Ingredients

Serves: 9

1 cup milk
2 tablespoons golden syrup or light corn syrup
1 egg
2 ounces melted butter
⅓ cup superfine sugar
1 cup grated carrots
1 teaspoon grated orange zest
½ cup Zante currants
2 cups self-rising flour
sliced almonds

Method

Carrot and Golden Syrup Muffins is a community recipe submitted by cake_eater and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Grease base and sides of the muffin tins Preheat oven to moderate heat (190c or 375F)

Mix the milk, melted butter,egg, and sugar.Stir.

Place carrot & rind into another bowl and sift the flour over the top. Stir in the milk mixture, along with the Zante currants, but do not over mix. It should be lumpy.

Spoon into the tins and top with the almonds, if using.

Bake 20-25 minutes or until cooked when tested. They are quite brown on the top..

Stand for 5 minutes before removing from tins. and cool on a wire rack.