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
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.