- 100 g sugar (you can have 120 g for a sweeter version or 80 g for a less sweet alternative)
- 1 tbsp sunflower oil
- 3 tsp butter
- 130 ml buttermilk
- 1 egg (if you are a vegetarian, substitute with 1/2 cup condensed milk)
- 1/2 cup grated carrot
- 1/2 cup raisins
- 2 large pinches cinnamon powder
- 1/2 tsp vanilla essence
- 75 g plain flour
- 100 g whole wheat flour
- 1 level tsp baking powder
- 1/2 level tsp soda bicarbonate
- 1/2 tsp salt (it brings out the rest of the flavors so well)
In a large mixing bowl, whip the sugar, oil, butter, buttermilk, egg (or condensed milk), vanilla and cinnamon powder. Once they are well blended and the sugar has dissolved, add the carrots and raisins and give them a good mix.
Sieve together the flour, wheat flour, baking powder, soda bicarbonate and salt directly into the above mixture. With a rubber or wooden spatula, carefully mix the batter. DO NOT OVERMIX. About five large mixing strokes in a figure of eight motion (give or take one or two more strokes) should suffice. You mix the batter too much, and your muffins will go rock hard. It doesn’t matter if a little dry flour remains here or there.
Spoon it out into prepared muffin tins. Fill the muffin tin about 3/4th full. If you fill the cup to its full capacity the muffins will have a flat top.
Place in the oven and bake for about ten to fifteen minutes, or until a toothpick inserted into the center of the muffin emerges clean.
(As an alternative, I also made chocolate puffins. Dip the back of your spoon into melted butter and make a well in the center of the batter. Fill this well with chocolate syrup or a jam of your choice. Place in the oven and bake as usual.)
Good to eat freshly made in the morning with tea!