CARROT MUFFINS
125 g margarine
125 ml sugar
2 eggs
375 ml grated finely grated carrots
125 ml raisins
250 ml milk
2 ml vanilla essence
250 ml cake flour
250 ml Nutty Wheat
20 ml baking powder
2 ml salt 2 ml allspice
5 ml ground cinnamon
Beat margarine and sugar together.
Add eggs, beat until mixture is light and fluffy.
Stir in carrots, raisins, milk and essence until thoroughly mixed.
Add to sifted dry ingredients and until flour is moistened; batter should still be lumpy.
Spoon into greased muffin tins, filling each about two-thirds full. Bake in preheated oven at 200oC for 20-25 minutes.
Makes 18
Fotos: Petré van Jaarsveld
