Category
Dessert
Serves
12
Prep
15 minutes
Cook
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
- Preheat the oven to 200°C/180°C fan assisted/Gas mark 6. Place 12 muffin cases into the muffin tin
- Sieve the flour and baking powder into a bowl and mix in the sugar, orange zest and salt
- In a separate bowl, whisk together the milk, orange juice, melted butter and eggs
- Add the egg mixture into the dry ingredients and whisk until it just comes together, then fold in the carrot and cranberries
- Divide the mixture between 12 muffin cases and place in the oven for 15-20 minutes until golden brown
- Transfer to a wire cooling rack and leave to cool
- For 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.