Orange, Carrot and Cranberry Muffins

Orange, Carrot and Cranberry Muffins

08 January 2018

Ideal for any picnic or teatime treat. Enjoy best when they are still warm.
  • Recipes

Category

Dessert

Serves

12

Preperation Time

15 minutes

Cooking Time

20 minutes

Ingredients

300g self-raising flour

75g caster sugar

75g muscovado sugar

1 egg

½ tsp baking powder

1 large orange

zest and juice

100ml milk

70g butter

melted

150g carrot

grated

80g dried cranberries

Pinch of salt

For the Drizzle

100g icing sugar

2 tbsp orange juice

Instructions

1Preheat the oven to 200°C/180°C fan assisted/Gas mark 6. Place 12 muffin cases into the muffin tin

2Sieve the flour and baking powder into a bowl and mix in the sugar, orange zest and salt

3In a separate bowl, whisk together the milk, orange juice, melted butter and eggs

4Add the egg mixture into the dry ingredients and whisk until it just comes together, then fold in the carrot and cranberries

5Divide the mixture between 12 muffin cases and place in the oven for 15-20 minutes until golden brown

6Transfer to a wire cooling rack and leave to cool

7For the drizzle, combine the orange juice and icing sugar in a bowl until smooth, and drizzle over the muffins. Allow to set briefly before serving.

Ideal for any picnic or teatime treat. Enjoy best when they are still warm.