Buttermilk Breakfast Muffins

As you emerge from the consolatory embrace of slumber, still bleary eyed and weary from the previous night's indiscretions, wouldn't it be nice to be greeted with something a little more gratifying than just toast or cereal. These buttermilk muffins are as fanciful as they are fortifying, with a soft, moist texture, sweet spicing and a delicate aromatic fruitiness. They are also straightforward to make and easy to adapt, with chocolate chip or blueberry just a couple of the countless variations that I've attempted, with delicious results!

P.S. I have been reminded by my resident jam sorceress that these are even more delectable when smeared with jams, preserves or curds!

Prep time: 15 Minutes
Baking Time 30 Minutes
200g Plain Flour
175g Light Muscovado Sugar
1tsp Mixed Spice
1tsp Baking Powder
1tsp Bicarbonate of Soda
1 Large Egg (Beaten)
200ml Buttermilk
100g Unsalted Butter (Melted and cooled)
1/2tsp Lemon Extract
1/2tsp Orange Extract
1/2tsp Vanilla Extract
150g Grated Carrot
75g Dried Vine Fruit
25g Demerara Sugar (Or those little white sugar crystals)

Let's begin shall we? Preheat the oven to 190C/375F/Gas 5 and line a muffin tin with 9 paper cases. Sift the the flour into a large bowl, then mix together with the muscovado sugar, spice, baking powder and bicarbonate of soda. Add the egg, buttermilk, butter and extracts, fold through evenly, then do the same with the carrot and fruit. Spoon into your prepared cases, then sprinkle a little demerara sugar onto each. Bake in the centre of the oven for around 30 minutes, until golden brown on top and a metal skewer can be cleanly removed when inserted into the middle of one of the muffins. When you are happy they are cooked, remove from the oven. Leave the muffins in the tray for five minutes, before transferring to a wire rack until completely cool. And that's it, all finished!