Carrot and Raisin Muffins

Ingredients

• 260g / 9oz coarsely grated Carrots
• 200g / 7oz Self-raising flour
• 1 tsp Baking powder
• 2 tsp pure Vanilla extract
• 2 tsp ground Ground cinnamon
• 80g / 3oz softened Unsalted butter or coconut oil
• 80g / 3oz tossed in flour Raisins

Preparation

1. Preheat the oven to 180°C (356°F).
2. Place 260g / 9oz coarsely grated Carrots in a bowl.
3. Add 200g / 7oz Self-raising flour, 1 tsp Baking powder, 2 tsp pure Vanilla extract, 2 tsp ground Cinnamon, and 80g / 3oz softened Unsalted butter or Coconut oil. Mix well but do not over-mix.
4. Add 80g / 3oz Raisins tossed in flour and briefly stir into the batter.
5. Spoon the mixture into a lined 12-hole muffin tin.
6. Bake for 20-25 minutes until well risen and a skewer inserted comes out clean.