Cream the butter, sugar, orange rind
and vanilla until light and fluffy. Beat in the eggs, then add the flour, soured cream and
carrot puree.
Continue beating until all the ingredients are
thoroughly combined. Spoon the mixture into greased muffin tins (deep round
tins available from kitchenware shops).
Sprinkle with nuts, if desired and bake at
180C/350F/Gas 4 for 25 - 30 minutes or until the muffins turn a golden
color.
Makes 20-24 muffins
Muffins, a type of yeasty bread or cake, are delicious served hot for
breakfast.
