These carrot cake muffins are amazing, light, not too sweet and wonderfully moist. This is a plain version with no cream cheese topping, but I'm experimenting with a topping too so I will add this when i find the one.
110g/4oz butter, softened
110g/4oz caster sugar
2 eggs
1 tsp baking powder
110g/4oz self-raising flour
1/2 tsp Cinnamon
1 carrot, peeled
preheat oven to 220
You will need a muffin cake try and 6 muffin cases
1: Cream the butter and sugar with a hand whisk or wooden spoon until all the sugar is mixed in.
2: Add the baking powder, flour, Cinnamon. Grate the carrot into the mixture and stir lightly until combined, DO NOT OVER MIX.
3: Place equally inside muffin the cases.
4: bake for 12-15 minutes.
5: enjoy