Orange-Carrot Spice Muffins

10 oz (280 g) plain flour
2 teaspoons (10 ml) baking powder
1/2 teaspoon (2.5 ml) bicarbonate of soda
1/2 teaspoon (2.5 ml) salt
1/2 teaspoon (2.5 ml) ground cinnamon
1/4 teaspoon (1.2 ml) each ground cloves and nutmeg
1 egg
3-4 oz (85-110 g) fine white granulated sugar
Finely grated rind of 1 large orange (1-2 teaspoons/5-10 ml) - avoid grating into the white pith which is bitter
Juice of the orange plus water to make a total of 6 fl oz; (180 ml)
4 oz (110 g) carrot, finely grated (or chopped by food-processor)
3 fl 02 (90 ml) vegetable oil or 3 oz (85 g) butter, melted
2-3 oz (60-85 g ) raisins, sultanas or currants (optional)

what to do:

Prepare muffin tins. Preheat oven to 375-400 F (190-200C) for a conventional oven. Gas Mark 5-6.
In a large bowl, sift together: flour, baking powder, bicarbonate of soda, salt and spices.

In a separate bowl, beat egg with a folk. Stir in sugar, grated orange rind, juice plus water, carrot and oil/melted butter. Pour all of liquid ingredients into the dry mixture. Stir just
until evenly mixed, adding dried fruit during the final stroke. Batter will be thick and lumpy.
Spoon into tins.
Bake for 20-25 minutes, until tops spring back when pressed gently.