125 ml buttermilk
(or milk soured with 1 tsp lemon juice)
1 teaspoon vanilla essence
125 grams butter
350 grams carrots
200 grams marmalade
(plus extra to decorate)
Preheat the oven to 190°C, gas mark 5. Line muffin tin with paper cases.
Sift the flour, bicarbonate of soda, sugar and salt into a mixing bowl. Stir in the sultanas and almonds and make a well in the centre.
Whisk together the buttermilk, eggs, vanilla essence and melted butter. Pour the egg mixture into the well in the flour mixture. Add the marmalade and grated carrots and stir until the ingredients are just combined. Do not over-mix - the batter should not be smooth.
Divide the mixture evenly between the muffin cups. Bake for 20 - 25 minutes, or until the muffin tops are golden and a skewer inserted into the centre of a muffin comes out clean.
Allow to cool in the tin for 5 minutes before turning out onto a wire rack. Brush the tops with a little extra warmed marmalade.
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