- Preheat the oven to 180 deg C. Line a 12 hole muffin tin with muffin cases.
- Zest and juice two oranges. Save a tablespoon or two of juice for making the icing.
- Mix 175g light muscovado sugar with 90ml Pure Kent Cold Pressed Rapeseed Oil, orange juice, zest, and any pulp. Stir in three beaten eggs, 140g grated carrot and 100g raisins.
- In a separate bowl, mix 175g self raising flour, 1 teaspoon bicarbonate of soda, 1teaspoon ground cinnamon, and 1/2 teaspoon grated nutmeg.
- Put the wet ingredients into the dry and give it a good stir. Spoon into the muffin cases—an icecream scoop works well. Bake for 15-20 minutes. Cool on a wire rack.
- Make some icing using the reserved orange juice and some icing sugar. Drizzle over your muffins and serve.
