I am all praise for these muffins. Once again I must emphasize on how forgiving muffins are. Messed up with the ingredients again but they came out perfectly fine. I just wished they were a little larger 😡 Yes, I’m so greedy!
300g flour (I used 100g wholemeal & 50 all purpose)
100g sugar (or less)
75ml oil/75g butter, melted
Juice & zest of 2 oranges
100g carrots, peeled and grated
2 tspn baking powder
1/2 tspn cinnamon
Pinch of salt
1. Preheat oven to 170C fan. Line muffin tins with baking parchment.
2. Mix dry ingredients together. Whisk wet ingredients together and add in the grated carrots.
3. Add wet to dry and fold in. Do not over mix (about 10 stirs)!
4. Spoon into muffin tins and bake for 20-25 minutes or until lightly browned. Makes 12.
*Depending on the size of your oranges, your muffins may come out slightly drier like a scone or moist like your usual muffin. I used one Barnsfiel Naval Orange and had almost 1 cup of juice for 6 muffins.
You definitely have to try this!