Tuesday Recipe Spot – Faff-Free Cooking with Jackie Johnson
My motto has always been 'Never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking. I have given quantities in ounces as well for those of you who still like to know stuff 'in old money!'
So today's treat is …. Carrot & Cinnamon Muffins – lovely for a breakfast on the go!
250g/9oz plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
2 tsps ground cinnamon
1 egg – beaten
1tbsp runny honey
100g/3 1/2oz soft brown sugar
300g/10 oz grated carrot
1 tsp vanilla extract
4 tbsp sunflower oil
1, Preheat your oven to gas mark 5/190C/375F
2, Put 12 paper muffin cases into a suitable muffin tin.
3, In a large bowl sift together the flour, baking powder, bicarb, salt and cinnamon
4, In another bowl, beat together the egg, water, honey, sugar, grated carrot and vanilla. Add the oil to the wet ingredients and stir well.
5, Quickly combine the wet and dry ingredients and mix just enough to combine – this mixture is supposed to be a bit lumpy!
6, Spoon the mixture into the paper cases and bake for 20-25 minutes until firm but springy.
7, Cool the muffins in their paper cases on a wire rack.
Scoff and enjoy - Nom, Nom!