Carrot, Chocolate and Marmalade Muffins
Makes one dozen muffins
2 ¼ cups all-purpose flour
½ cup granulated sugar, plus additional for sprinkling before baking
1/3 cup dark brown sugar
1 Tbsp baking powder
½ tsp baking soda
½ tsp fine sea salt
2 tsp ground ginger
1 tsp ground cinnamon
2 large eggs
¾ cup buttermilk
2/3 cup vegetable or canola oil
½ tsp vanilla paste
½ cup orange marmalade
1 ½ cups grated carrots (should be about 3 carrots)
½ cup mini-chocolate chips
1) Preheat your oven to 400 degrees and line your muffin tin with muffin wrappers (you want something slightly taller than the tin).
2) In a large bowl, whisk together the flour, two sugars, baking powder and soda, fine sea salt, ginger and cinnamon.
3) In a medium bowl, whisk together the two eggs, buttermilk, oil, vanilla and marmalade.
4) In another medium bowl, grate your carrots.
5) Add the wet mix to the dry and fold together just until no clumps of dry remain.
6) Fold in the grated carrots and mini chocolate chips.
7) Divide the batter between the muffin cups (they will be full). Sprinkle the tops with a bit of granulated sugar.
8) Place the tin in the oven, close the oven door and reduce the heat to 375 degrees. Bake the muffins for roughly 25 minutes until tops are dry and cracked.
9) Remove the tin from the oven and let sit on a wire rack for 10 minutes before removing the muffins to slightly cool the chocolate before eating.
