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
Preheat oven to 200°C/400°F/Gas Mark 6 and place 9 Muffin Cases in a muffin / deep cupcake tin.
Sieve the flour and Baking Powder together in a large bowl.
In a separate bowl, mix together the sugar, eggs, milk, butter and Vanilla Extract.
Fold the flour and Baking Powder into the egg mixture, add the carrot and orange and mix gently to a lumpy batter.
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.
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 |
Used Dr. Oetker products
Product Details
