Carrot & Orange Muffin Recipe

We are very proud to announce that these Carrot & Orange muffins have won us a Taste of the West bronze award this year.  They are lovely enjoyed with a glass of orange juice, and a special treat with a little cream cheese topping !

Ingredients for 12 muffins
                                                                                                                                        


12 oz plain or self raising flour
6 oz castor sugar
3 tsp baking powder- leave this out if using self raising flour
1 tsp ground cinnamon
2 large free range eggs
8 oz of grated carrot
4 fl oz corn oil/ vegetable oil or melted butter
Zest of 1 large orange
4 fl oz freshly squeezed orange juice, from the same large orange

 Method

Sift together all the dry ingredients.  Lightly whisk the eggs and add to the melted butter/oil, orange juice, and grated carrot.  Add this to the dry ingredients, and mix together gently, just until all the flour has disappeared – it may still look lumpy and a little dry, but the carrot will release lots of moisture during the cooking process.  Divide the mixture between the 12 large muffin cases, and bake at 190 deg C, for 22 minutes, or until they are well risen and slightly brown on top. 

Allow to cool for 5 minutes or so, then turn out onto a cooling rack.

Delicious with a glass of orange juice and a little cream cheese !!

For the topping:

2 oz butter

2 tablespoons of cream cheese

6 oz icing sugar

Beat these together and add a big dollop to your cooled muffin - Enjoy ! x