Orange and Carrot Muffins
Ingredients
Ingredients
For the recipe Orange and Carrot Muffins
For the Muffins:
| 12 | Dr. Oetker Muffin Cases |
| 275 g | Plain Flour (10 oz) |
| 4 | Dr. Oetker Baking Powder Sachets x 4 (4 tsp) |
| 75 g | Caster Sugar (3 oz) |
| 225 ml | Milk (8 fl.oz) |
| 110 g | Unsalted butter (4 oz) melted |
| 5 ml | Dr. Oetker Madagascan Vanilla Extract (1 tsp) |
| 75 g | Carrots (3 oz) grated |
| 100 g | Icing Sugar |
| 10 - 15 ml | Orange Juice (2-3 tsps) |
| 2 | Medium Eggs |
preparation
Preparation
Orange and Carrot Muffins
Step 1: Preheat oven to 200°C/400°F/Gas Mark 6 and place 9 Muffin Cases in a muffin / deep cupcake tin.
Step 2: Sieve the flour and Baking Powder together in a large bowl.
Step 3: In a separate bowl, mix together the sugar, eggs, milk, butter and Vanilla Extract.
Step 4: Fold the flour and Baking Powder into the egg mixture, add the carrot and orange and mix gently to a lumpy batter.
Step 5: Divide the mixture between the muffin cases and bake at the top of the oven for 25-30 minutes until well risen and golden brown. Remove muffins from tin and cool on a wire rack.
Step 6: To make the icing, sieve the icing sugar into a bowl and gradually mix in 2 – 3 tsps of water to form a drizzling icing. Drizzle lightly over the muffins.
Nutritional Information for the recipe Orange and Carrot Muffins
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
1315
kJ
314 kcal |
1176
kJ
281 kcal |
| Fat | 12.30 g | 10.98 g |
| Carbohydrate | 44.54 g | 39.77 g |
| Protein | 5.62 g | 5.02 g |
preparation
Preparation
Orange and Carrot Muffins
Step 1: Preheat oven to 200°C/400°F/Gas Mark 6 and place 9 Muffin Cases in a muffin / deep cupcake tin.
Step 2: Sieve the flour and Baking Powder together in a large bowl.
Step 3: In a separate bowl, mix together the sugar, eggs, milk, butter and Vanilla Extract.
Step 4: Fold the flour and Baking Powder into the egg mixture, add the carrot and orange and mix gently to a lumpy batter.
Step 5: Divide the mixture between the muffin cases and bake at the top of the oven for 25-30 minutes until well risen and golden brown. Remove muffins from tin and cool on a wire rack.
Step 6: To make the icing, sieve the icing sugar into a bowl and gradually mix in 2 – 3 tsps of water to form a drizzling icing. Drizzle lightly over the muffins.
Nutritional Information for the recipe Orange and Carrot Muffins
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
1315
kJ
314 kcal |
1176
kJ
281 kcal |
| Fat | 12.30 g | 10.98 g |
| Carbohydrate | 44.54 g | 39.77 g |
| Protein | 5.62 g | 5.02 g |