How To Make Carrot And Orange Muffins
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How To Make Carrot And Orange Muffins
These sweet and zesty muffins are delicious for breakfast or as an afternoon pick me up with a coffee! Sarah Spence, baker for Muffin Heaven, shows you how to make them in this step by step guide.
- Prep:
- 10m
- Cook:
- 16m
- Total:
- 26m
- Temp:
- 190° c - 370° f
Ingredients
- 300 g plain flour
- 180 g caster sugar
- 15 g baking powder
- 100 g sunflower oil
- 2 free range eggs
- 100 g carrot, peeled
- 50 g orange juice
- 1 orange
Method
Pre-heat your oven to 190 degrees Celsius.
Sift the flour, baking powder and sugar into a bowl, then mix well.
Add the eggs to the oil and whisk lightly. Zest the orange into the egg and oil mixture, then add the juice off of the orange. Finely grate the carrots and add to the wet ingredients, then mix well.
Pour the wet ingredients into the dry ingredients and gently mix everything together until well combined. Depending on how juicy your orange was, you may need to add a little extra orange juice if the batter is too stiff.
Divide the muffin mix between 12 muffin cases, filling each one approximately 3/4 full.
Bake for about 16 minutes until well risen, firm to the touch, and golden brown. When the muffins are ready they should spring back when pressed.
Leave the muffins for about 30 minutes to cool before eating them.