Carrot Cake Muffins

Ingredients

• 195 g plain flour
• 1 tsp. baking powder
• 1/2 tsp. bicarbonate of soda
• 3/4 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 180 g melted butter
• 110 g packed brown sugar
• 1 large egg
• 2 tbsp. sour cream
• 1/2 tsp. vanilla extract
• 75 g grated carrots (from about 4 carrots)
• 75 g golden raisins
• 65 g chopped toasted pecans

Directions

1. Preheat oven to 190°C (170ºC fan). In a medium bowl, whisk together flour, baking powder, bicarbonate of soda, salt, cinnamon, and ginger.
2. In another large bowl, whisk together melted butter, brown sugar, egg, sour cream, and vanilla. Stir in carrots, raisins, and pecans. Stir in flour mixture until just combined.
3. Line a 12-cup muffin tin with paper liners. Divide batter among muffin tins. Bake until a toothpick inserted in the centre of a cupcake comes out clean, 25 to 30 minutes, rotating pan halfway through. Let cool.