Orange Carrot Muffins
Cooking time25 minutes
Prep time30 minutes
Servings12 portions
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
- Zest of 1 orange and juice of ½
- 50g caster sugar
- A 12-cup muffin tin, filled with paper cases
| 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
- 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.
