Carrot Walnut Muffins with Currants

Preparation time: 10 minutes; Baking time: 25-30 minutes; Makes: 15 medium or 12 large

Ingredients

• ½ cup currants (Zante currants)
• finely grated rind (zest) of 1 orange
• ¼ cup orange juice
• 250g (2 cups, 9oz) all-purpose (plain) flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon mixed spice or pumpkin spice
• 160g (¾ cup fully packed) dark brown sugar
• 1 cup loosely filled finely grated carrots (100g/3.5oz)
• ½ cup walnuts or pecans, coarsely chopped
• 2 large eggs
• 80ml (1/3 cup, 6 tablespoons oil)
• ¾ cup milk 

Instructions

1.  Line a 12 cup muffin pan with muffin cases. Preheat the oven to 360ºF (180ºC) convection; 375ºF (190ºC), regular, ten minutes before using. Soak the currants and zest in orange juice for 30 minutes.
2. Sift or whisk the flour, baking powder, baking soda, salt, and mixed spice into a large bowl. Stir in the sugar, grated carrots, and walnuts. Make a well in the centre of the flour.
3. Whisk together the eggs, oil, and milk, in a separate bowl. Pour the egg mixture into the well and stir gently to combine (do not over mix). Fold in the soaked currants. Spoon the mixture, evenly, into the prepared muffin cases and bake in the oven for 25-30 minutes or until golden and a toothpick inserted in the centre comes out clean. Set aside 5 minutes then transfer on to the cooling rack.
4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 360°F (180°C) convection for 25 minutes.

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