Carrot Cake Muffins

I've finally got around to bake a carrot cake! Hurray! Well I decided to make carrot cake muffins instead as they're healthier.

I have got a great recipe from the Baker's Daughter blog which by the way is totally awesome! Here is the link: http://bakersdaughter.typepad.com/the_bakers_daughter/cupcakes/

I have made some changes to the recipe and added new ingredients to make it more interesting!

So get the oven preheated and let's starts!


You will need:
½ cup butter, softened
1 cup brown sugar
2 eggs
3 cups carrots, finely grated
½ tsp vanilla
1 cup flour
½ tsp baking soda
1 tsp cinnamon
½ cup of sultanas
½ cup of chopped almonds

Directions

Preheat your oven to 200 degrees Celsius. Grease and line a standard muffin tin.

In a bowl, add together the flour, baking soda and cinnamon. Set aside.

Cream together the butter , vanilla and sugar. Add the eggs one at a time and whisk.

Add the flour mixture to the egg mixture and mix together using the cut and fold method.

Finally, add the carrots, almonds and sultanas and mix.

Add the carrot cake mix into muffin cups.

Bake for approximately 20 to 25 minutes.

Eat! Yummy!