Chantenay and Raisin Breakfast Muffins
Makes 10-12 muffins
Preparation time: 10 minutes
Cooking time: 20 ? 25 minutes
225g self-raising flour
1 tsp baking powder
75g caster sugar
25g wheat bran
? tsp mixed spice
2 large eggs, beaten
75g butter, melted and cooled
175g Chantenay carrots (preferably large), washed and grated
What to do:
- Preheat the oven to 200?C/Gas Mark 6.? Place 10-12 muffin cases in a muffin tray.
- Put the flour, baking powder, sugar, bran and mixed spice into a large mixing bowl and mix to combine.?? In a separate bowl, combine the eggs, melted butter and milk, then add to the flour mixture along with the Chantenay and raisins.? Quickly stir with a wooden spoon until everything is just combined ? do not over mix.
- Divide the mixture between the muffin cases.? Cook the muffins in the preheated oven for 20-25 minutes, until they are well-risen, cooked through and golden brown on top.
- Enjoy these delicious muffins with a hot cup of freshly made coffee