Orange, Carrot and Cranberry Muffins
Preparation time 15 minutes
Cooking time 20 minutes
1 Preheat the oven to 200°C/180°C fan assisted/Gas mark 6. Place 12 muffin cases into the muffin tin.
2 Sieve the flour and baking powder into a bowl and mix in the sugar, orange zest and salt.
3 In a separate bowl, whisk together the milk, orange juice, melted butter and eggs.
4 Add the egg mixture into the dry ingredients and whisk until it just comes together, then fold in the carrot and cranberries.
5 Divide the mixture between 12 muffin cases and place in the oven for 15-20 minutes until golden brown.
6 Transfer to a wire cooling rack and leave to cool.
7 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.