We’ve made a bit of progress recently with Lady AB finally eating more vegetables. So this week I decided to continue the improved veg intake by baking some muffins that included grated carrot.
The carrot in these orange and carrot muffins is barely discernible in taste and you can grate them up really fine if you want to hide visual evidence of them as well. We’re receiving a lot of oranges in our organic fruit and veg delivery lately too so this recipe is a good way to use them up as the orange zest of organic oranges is so fragrant and doesn’t contain any nasty waxes.
We shared the muffins for morning tea to inaugurate Lady AB’s new DUKTIG tea set from IKEA :)
Orange and carrot muffins
- 75g butter, melted
- 2 large oranges, juiced and zested
- 1 egg, beaten
- 100g carrots, peeled and grated
- 300g plain flour
- 2 tsp baking powder
- 90g caster sugar
- ½ tsp cinnamon
1. Preheat the oven to 190C/fan 170C/gas 5 and line a 12-hole muffin tin.
2. Mix the dry ingredients together in a large bowl with a pinch of salt. Whisk together the wet ingredients with the carrots then stir this into the dry ingredients. Don’t overmix as it will make the muffins tough.