Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Orange Carrot Muffins

Orange Carrot Muffins

Orange Carrot Muffins

  • Prep time
    30 minutes
  • Cooking time
    25 minutes
  • Servings
    12
  • Difficulty
    Easy

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

      Instructions

      Steps
      1. Sieve the flours, over the carrot.
      2. Add the other muffin ingredients and mix thoroughly with a wooden spoon or mixer.
      3. Divide the batter evenly between the paper cases. Bake in the preheated oven for 25-30 minutes until golden brown.
      4. 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.
      5. 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.

      Related recipes

      All recipes