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.
- Temperature: 190 oC
- Baking time:
- Serves: 12