Carrot, Orange Juice and Raisin Muffins

Since moving into my new home, I have made muffins three times.Twice with ripening bananas and once with carrots.  For once, I was able to bake and share them with family.  In the past the muffins used to last us about a week, either  for working breakfasts or tea breaks.  

The last lot of carrot muffins I made was just before Christmas and they contained fresh ginger, well this time - its fresh orange juice. Sure to wake you up.

I am still getting used to the electric oven.  I am noting some uneven golden baking and one of the batches had been overdone in less than 20 minutes of baking.  I also don't like the fire alarm in the kitchen, its so blinking sensitive.   

I forgot to mention in my kitchen garden post that there is also a bath in the garden to be disposed off. I think we will be keeping it back for recycling and using it potentially as a carrot tub. D is keen to grow carrots once again. Like tomatoes, carrots home-grown taste completely different from those you get at the supermarket and even at the farmers markets.  Homegrown by far are superior.
Carrot, Orange Juice and Raisin Muffins
Makes 12
Ingredients
280g self raising flour
1/2 teaspoon bicarbonate of soda
Pinch of salt
2 teaspoon ground cinnamon
1 egg
110g golden caster sugar
Finely grated rind of 1 large orange
Juice of the orange, add water to make up a total of 180ml
110g carrots, grated
90ml vegetable oil
65g raisins
Method
Preheat oven to gas mark 5/190'c.
In a large bowl, sift together the flour, soda, salt and cinnamon. 
In another bowl, beat the egg with a fork.  Add orange rind, orange juice, sugar and carrots, followed by oil.
Pour all of the liquid mixture into the dry.  Stir until just combined, adding the raisins to the end. 
Spoon into muffin tins.  Bake for 20 - 25 minutes, until the tops spring back when pressed and a toothpick comes out clean.