‘Yummy, yummy, yummy’,  says Hannah!

It’s best to use proper paper muffin cases for these.

Ingredients

2 cups plain flour

1 cup caster sugar

1 tablespoon baking powder

1 teaspoon salt

2 eggs, beaten

3/4 cup milk

1/4 cup sunflower oil

4 tablespoons melted margarine or butter

1 teaspoon lemon juice

1 teaspoon vanilla essence

1 cup chocolate chips

How to make them

Preheat oven to 350F/175C/165C Fan Oven/ Gas Mark 3

1. Stir together flour, sugar, bakng powder, salt, chocolate chips.
2. Make a well in the centre of mixture. Add beaten eggs, milk, oil, melted margarine, lemon juice and vanilla.
3. Mix gently with a fork, just enough to blend. Do not stir briskly or attempt to make the mxture creamy and smooth or your muffins will be tough. Just mix enough to ensure that all the mxture is wet. Lumps are OK!
4. Divide mixture into 12 muffin cases and bake for about 25 minutes in the centre of the oven.

Tags: baking powder, butter, caster sugar, chocolate chips, lemon, milk, plain flour, sunflower oil, vanilla essence
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This is very straightforward and easy to make and tastes just as good as the complicated versions. It can be made plain, or pineapple and nuts may be added.

Ingredients

150g plain flour

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon bicarbonate of soda

100g soft brown sugar

2 eggs

125 ml oil (vegetable or sunflower types, not olive oil)

1/2 zest of one lemon and 1/2 zest of one orange ( or just use one orange OR lemon)

100g carrots, finely grated

75g chopped walnuts if desired

110 g pineapple pieces, drained and finely chopped, if desired

For the Cream Cheese Frosting

60g butter at room temperature

25g icing sugar

125g cream cheese (like Philadelphia)

How to make it

Heat the oven to 150C / 130 C fan oven / Gas Mark 2. Line a cake tin about 20cm across or aBOUT 7″ square.

1. Sift flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar.

2. Beat the eggs together with the oil and citrus zest.

3. Stir the carrots into the oil mixture.

4. Stir the carrot and oil mixture into the flour mixture and combine as evenly as possible.

5. Fold in the nuts and pineapple if used.

6. Spoon the mixture into the tin, level out the surface and bake for about 1 hour – 1 hr 20 minutes until a skewer comes out clean. Allow to cool in the tin.

To make the icing.

1. Beat together butter and icing sugar until soft.

2. Beat in the cream cheese.

3. If you have time chill the mixture in the fridge until it’s thick and spreadable, and then spread a thick layer on top of the cake.  If you are in a hurry you can just spread the icing straight on top of the cake, but it might be a little runny.

Tags: baking powder, bicarbonate of soda, butter, cake, carrot cake, carrots, cinnamon, cream cheese, eggs, icing sugar, lemon, orange, pineapple, plain flour, soft brown sugar, sunflower oil, wallnuts
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