Carrot Cake Muffins

Carrot cake works brilliantly as a muffin because the batter is wet enough to survive the high heat that gives you a proper domed top. Grate the carrots finely, on the small holes, so they melt into the crumb rather than sitting in it as orange threads.

1. 1

   Heat the oven to 200°C / 400°F and line a 12-hole tin. The high heat is deliberate and it's what makes muffins dome instead of spreading flat.

2. 2

   Whisk the oil, brown sugar, eggs and yogurt together until smooth, then stir in the grated carrot.

   For this step

   • 2 cups (220 g) grated carrot
   • ¾ cup (165 g) light brown sugar
   • 2 large eggs
   • ⅓ cup (82 g) yogurt
3. 3

   In another bowl mix the flour, baking soda, baking powder, cinnamon, nutmeg and salt.

   For this step

   • 2 cups (250 g) all-purpose flour
   • 1 tsp baking soda
   • 1 tsp baking powder
   • 2 tsp ground cinnamon
   • ¼ tsp ground nutmeg
   • ¾ tsp fine salt
4. 4

   Tip the dry into the wet and fold with about ten strokes. Stop while it still looks a little rough. Overmixed muffin batter bakes into tough peaks.

5. 5

   Fold through the walnuts and raisins, then fill the cases right to the top. Full cases are what give you the bakery overhang.

   For this step

   • ½ cup (59 g) chopped walnuts
   • ⅓ cup (55 g) raisins
6. 6

   Bake at 200°C for 5 minutes, then drop the heat to 175°C / 350°F without opening the door and bake another 15 to 17 minutes.

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