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Orange Carrot Muffins

  • Cooking time25 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Orange Carrot Muffins


  • 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


  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.