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.
|Per Serving||Per 100 g / ml|
|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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