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08 January 2018
300g self-raising flour
75g caster sugar
75g muscovado sugar
½ tsp baking powder
1 large orange
zest and juice
80g dried cranberries
Pinch of salt
For the Drizzle
100g icing sugar
2 tbsp orange juice
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.