27 Mar 2013
I make muffins pretty much every day in work at the moment and always use this basic recipe as a starting point. Although I normally write my recipes in metric measurements this recipe is so quick and easy as it uses American style cups meaning no need for scales - well worth grabbing some like these next time you're out and about if you don't have any! Also its a great recipe to make with kids as they can easily measure out ingredients using the cups.
Use the same first five basic ingredients and the method below, adding whatever flavours you fancy in place of the carrot, pecans and spices. I love banana and dark chocolate chunks or walnuts (add a couple of mashed ripe bananas to the liquids, chocolate or nuts to the dry mix), lemon and poppy seed (add the juice and zest of a lemon to the liquids, a good sprinkle of poppy seeds to the dry mix) or raspberry and white chocolate (raspberries and white chocolate chunks into the mix at the end before mixing).
Hopefully this might inspire you to get baking over the Easter bank holiday weekend ... let me know if you come up with any tasty new flavour combinations!
Carrot and pecan muffins with zesty orange frosting
Makes 6 muffins
For the muffins:
2 cups self raising flour - if using plain flour add one teaspoon of baking powder
1/2 cup golden caster sugar
1/2 cup vegetable oil
1 cup milk - a little more if needed
1 large carrot, peeled & grated
Handful of pecan nuts
1/2 teaspoon each of ginger, cinnamon and nutmeg
For the frosting:
100g cream cheese
200g icing sugar
Zest of one orange
To make the muffins firstly combine the flour, caster sugar, carrot, pecans and spices in a large bowl. In a separate small bowl or jug whisk together the eggs, vegetable oil and milk. Pour the liquids into the dry ingredients and mix lightly, the mixture can remain a little lumpy as over whisking whisks all the air out of the mixture. The consistency should be pretty liquid like thick cream so add a little more milk if you need too.
Grease a muffin tin or line with muffin cases or squares of baking paper. Divide the muffin mix between the six cases and place into a preheated oven for 20-25 minutes until risen, golden and firm.
To make the frosting whisk all the ingredients together until well combined. Keep in the fridge until you need it where it will firm up a little. Once the muffins are fully cooled ice them either using a piping bag or a palette knife.