Carrot and Apple Sauce Muffins

In a change from my usual basic recipe I searched a great book by Esther Brody for a carrot muffin recipe, and this is my adapted version of them.
And very tasty they are too.

In a large bowl mix together:
475g self-raising flour
225g soft brown sugar
half tsp salt
3 tsp cinnamon
1 tsp nutmeg

In a small bowl mix together:
200g melted butter
half cup apple sauce
3 large eggs

Mix the wet into the dry ingredients
then stir in:
3 cups grated carrot

Divide between 12 muffin cases
Bake Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before removing onto a wire rack to cool

Nutty Carrrot and Ginger Muffins

After much debate in the staff room at work about what would work with 'peas' in  a muffin, I ended up craving carrot cake when I went shopping for ingredients today, so instead of a weird invention I went for a more traditional flavour of carrots, with a bit of ginger, and some chopped nuts! 

The pea muffins will have to wait a while longer.

In a large bowl mix together:
375g self-raising flour
100g soft brown sugar
120g caster sugar
half teaspoon ground ginger

In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup milk
2 large eggs

Mix the wet into the dry, then stir in:
half cup chopped mixed nuts
half cup grated carrot

Divide the mixture between 12 muffin cases
Bake on Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before putting on a wire rack to cool

What fun it has been to be back in the baking box again this afternoon - it had been too long.

Carrot and Ginger Muffins

This evening we are having open house, so I got busy baking straight from work with a couple of inventions. this is the first of those.

In a large bowl mix together:
375g self-raising flour
220g caster sugar
half teaspoon nutmeg
half teaspoon cinnamon 

In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup milk
2 large eggs

Mix the wet into the dry then stir in:
three quarters cup grated carrot
quarter cup diced glace ginger

Divide the mixture between 12 muffin cases
Bake Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before removing on to a wire rack to cool

Carrot and Pineapple Muffins

In honour of my Norwegian house-guest having a birthday tomorrow I figured I'd better bake something that she would like, and it seems these are two of her favourites - pineapple, and carrot cake.

In a large bowl mix together:

375g self raising flour

220g dark brown soft sugar

In a small bowl mix together:

90g melted butter

half cup sour cream

quarter cup pineapple juice

2 large eggs

Mix the wet into the dry

Then stir in:

half cup grated carrot

half cup drained crushed pineapple

Divide between 12 muffin cases

Bake on Gas 5/6 for 20-25 mins

Leave in the tin for a few minutes before removing onto a wire rack to cool

Then stick a candle in the middle of the biggest one and sing the birthday song...

well that's what I'm gonna do at breakfast tomorrow morning!