IN­GRE­DI­ENTS

Bangor Mail - - The Food Focus -

200g plain flour; 2 tsp bak­ing pow­der; 50g Trex; 100g light mus­co­v­ado sugar; 1 medium egg; 1 tsp vanilla ex­tract; 100ml skimmed milk; 250g car­rots, finely grated; 50g raisins or sul­tanas. Top­ping:

125g Low fat soft cheese; 1 tbsp light mus­co­v­ado sugar; 1 tsp finely grated or­ange zest; fine shreds of or­ange zest

METHOD

1. Pre­heat the oven to 200°C/ fan oven 180°C/Gas Mark 6. Place 8 paper muf­fin cases into a muf­fin tray, or line with squares of grease­proof paper 2. Sift the flour and bak­ing pow­der into a mix­ing bowl, then rub in the Trex with your fin­ger­tips. Stir in the mus­co­v­ado sugar

3. In a jug, beat together the egg, vanilla ex­tract and milk. Add to the dry in­gre­di­ents with the grated car­rots and raisins or sul­tanas and stir un­til just com­bined. Do not over-mix.

4. Spoon the mix­ture into the paper cases and trans­fer to the oven. Bake for 25-30 min­utes un­til risen and golden. Cool on a wire rack

5. Mix together the soft cheese, mus­co­v­ado sugar and finely grated or­ange zest, al­low­ing a cou­ple of min­utes for the sugar to dis­solve. Swirl an equal amount onto each muf­fin, then dec­o­rate with or­ange zest.

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