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Orange Carrot Muffins
Cooking time25 minutes
Prep time30 minutes
Servings12 portions
Ingredients
Muffins ingredients
150g carrot, finely grated
125g self raising wholemeal flour
75g self-raising flour
160g Stork Tub
200g caster sugar
2 level teaspoons ground cinnamon
2 large eggs
Topping ingredients
Zest of 1 orange and juice of ½
50g caster sugar
Baking tin
A 12-cup muffin tin, filled with paper cases
Nutritional facts
Energy (kcal)
0 kcal
Energy (kJ)
0 kJ
Protein (g)
0.0 g
Carbohydrate incl. fibre (g)
0.0 g
Carbohydrate excl. fibre (g)
0.0 g
Sugar (g)
0.0 g
Fibre (g)
0.0 g
Fat (g)
0.0 g
Saturated fat (g)
0.0 g
Unsaturated fat (g)
0.0 g
Monounsaturated fat (g)
0.0 g
Polyunsaturated fat (g)
0.0 g
Trans fat (g)
0.0 g
Cholesterol (mg)
0 mg
Sodium (mg)
0 mg
Salt (g)
0.00 g
Vitamin A (IU)
0 IU
Vitamin C (mg)
0.0 mg
Calcium (mg)
0 mg
Iron (mg)
0.00 mg
Potassium (mg)
0 mg
Instructions
Steps
Sieve the flours, over the carrot.
Add the other muffin ingredients and mix thoroughly with a wooden spoon or mixer.
Divide the batter evenly between the paper cases. Bake in the preheated oven for 25-30 minutes until golden brown.
While the muffins are in the oven,finely grate the zest over a saucepan. Add the juice and sugar and cook, stirring until the sugar has dissolved. Remove the syrup from the heat.
Cut a cross in the top of each muffin and pour over a little orange syrup (about 1 dessertspoon per muffin) very slowly (if it goes too fast, the muffin will not absorb the syrup). Serve the muffins warm or cold.
Cooking time25 minutes
Prep time30 minutes
Servings12 portions
