Orange and Carrot Muffins

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Try a different flavour to your usual recipe, this tangy combination is delicious!

9 Muffins

Easy 20 Minutes

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

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