Carrot and Teabread Muffins

Ingredients: 
3oz mixed dried fruit (a mix of sultanas, currants, raisins and candied peel)
1 assam teabag
4oz sugar
4oz wholemeal self raising flour
4 tbsp olive oil
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1 large egg
3 small carrots (weighing about 3 oz) - peeled and grated 

Method: 
Brew one cup of black assam tea (remove the teabag)
Steep the dried fruit in the tea for one hour, strain and throw away the tea
Beat together the egg and sugar and then stir in the oil
Add all the remaining dry ingredients and mix gently
Stir in the fruit and carrot
Spoon the mixture into muffin cases
Cook for 15-18 minutes at 180 degrees 

Makes 8 large muffins