Carrot & Raisin Muffins makes 6

Recipe
280g Plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
pinch of salt
2 teaspoon ground cinnamon
1 egg
70ml milk
2 tablespoons of honey
120g soft brown Sugar combined
340g carrot finely grated
1 teaspoon vanilla
90ml vegetable oil
70g Raisins

Method
1. Line tins with paper muffin cases. Preheat oven to 190°C/375°F/Gas5/6.
2. In a large bowl sift together the flour, baking powder, bicarb of soda and cinnamon.
3. In a separate bowl beat egg, add milk, honey, brown sugar, vanilla and followed finally by the oil.
4. Grate the carrot finely, add to the liquid mixture and stir well.
5. Pour all the liquid mixture into the dry. Stir until just combined, finally add raisins to the mixture - DO NOT OVERMIX
6. Spoon the mixture 2/3rd full into the cases, don't worry if it appears lumpy.
7. Bake for approx 20 minutes until golden, (the tops of the muffins should spring back when pressed gently).
8. Cool on a wire rack.