Carrot & Marmalade Muffins from My Scottish Island Kitchen: The Hebridean Baker by Coinneach MacLeod
We were sitting by the stove one day with Peter’s brother Mark and his fiancée Isla. Tucking into my Carrot & Cardamom Loaf (recipe in my first cookbook), Isla asked, ‘Do you think adding...
Ingredients
- 1 teaspoon mixed spice
- 30 g (1 oz) butter
- 60 g (2 oz) full-fat cream cheese
- 30 g (1 oz) icing sugar
- 150 g (5 oz) carrot, grated
- 50 g (1¾ oz) dried apricots, chopped to the size of sultanas
- ½ orange, zested
- 90 g (3 oz) self-raising flour
- 1 egg
- 100 g (3½ oz) soft brown sugar
- Pinch of grated nutmeg
- 1¼ teaspoon bicarbonate of soda
- 1½ tablespoons marmalade
- 70 ml (⅓ cup) vegetable oil
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