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Carrot and Marmalade Muffins

A community recipe by sezz

Not tested or verified by Nigella.com

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Introduction

This recipe is from Dave Herberts Picnic book.

Ingredients

Serves: 12

Metric Cups

350 grams self-raising flour
½ teaspoon bicarbonate of soda
125 grams soft brown sugar
1 pinch of salt
50 grams sultanas
50 grams ground almonds
125 millilitres buttermilk (or milk soured with 1 tsp lemon juice)
2 eggs (lightly beaten)
1 teaspoon vanilla essence
125 grams butter (melted)
350 grams carrots (finely grated)
200 grams marmalade (plus extra to decorate)

12⅜ ounces self-rising flour
½ teaspoon baking soda
4⅖ ounces soft brown sugar
1 pinch of salt
1¾ ounces golden raisins
1¾ ounces almond meal
4 fluid ounces buttermilk (or milk soured with 1 tsp lemon juice)
2 eggs (lightly beaten)
1 teaspoon vanilla essence
4⅖ ounces butter (melted)
12⅜ ounces carrots (finely grated)
7 ounces marmalade (plus extra to decorate)

Method

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

Preheat the oven to 190°C, gas mark 5. Line muffin tin with paper cases.

Sift the flour, bicarbonate of soda, sugar and salt into a mixing bowl. Stir in the sultanas and almonds and make a well in the centre.

Whisk together the buttermilk, eggs, vanilla essence and melted butter. Pour the egg mixture into the well in the flour mixture. Add the marmalade and grated carrots and stir until the ingredients are just combined. Do not over-mix - the batter should not be smooth.

Divide the mixture evenly between the muffin cups. Bake for 20 - 25 minutes, or until the muffin tops are golden and a skewer inserted into the centre of a muffin comes out clean.

Allow to cool in the tin for 5 minutes before turning out onto a wire rack. Brush the tops with a little extra warmed marmalade.

Preheat the oven to 190°C, gas mark 5. Line muffin tin with paper cases.

Sift the flour, baking soda, sugar and salt into a mixing bowl. Stir in the golden raisins and almonds and make a well in the centre.

Divide the mixture evenly between the muffin cups. Bake for 20 - 25 minutes, or until the muffin tops are golden and a skewer inserted into the centre of a muffin comes out clean.

Allow to cool in the tin for 5 minutes before turning out onto a wire rack. Brush the tops with a little extra warmed marmalade.