Carrot Muffins for CairnTerrier

10oz Plain Flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
2 tsp ground cinnamon
1 egg
2-3 fl oz milk or water
2 tbsp honey
4-5 oz fine white granulated sugar or light brown soft sugar
12 oz carrot, finely grated
1 tsp vanilla essence
3 fl oz veg oil or melted butter
2-3 oz chopped walnuts or raisins (optional)

Icing

2 oz cream cheese, softened at room temperature
4 oz icing sugar, sifted
1/2 tsp vanilla essence

Method

Prepare muffin tins. Preheat oven to 375-400F, 190-200C, Gas Mark 5-6.
In a large bowl sift together flour, baking powder, bicarbonate of soda, salt and cinnamon. (Stir in bran if using)
In a separate bowl, beat egg with fork. Add milk/water, honey, sugar, carrot and vanilla, followed by oil/butter.
Stir well.
Pour liquid mixture into dry.
Stir just until combined adding walnuts/raisins during the final strokes.
Do not over stir.
Spoon into tins.
Bake for 20 - 25 minutes until tops spring back when pressed gently.

Allow muffins to cool before icing.

Stir icing ingredients together until blended and ice.  Top with a walnut if you are using them.

If using bran, reduce flour to 8oz and add 1 1/4 oz wheat bran or 1 3/4 oz oat bran to the dry ingredients.