Ingredients — what you'll need
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- 120 milliliter Sunflower Oil
- 225 gram All-purpose wheat flour
- 5 gram Ground Cinnamon
- 6 gram Baking Powder
- 300 gram Carrot
- 170 gram Granulated Sugar
- 20 gram Unsalted Butter
- 1 piece Orange
- 2 piece Chicken Eggs
Step-by-step method
At a glance
These fragrant carrot muffins come together in just over 40 minutes with a fluffy crumb and delightful orange zest throughout. The main steps involve mixing wet and dry ingredients separately, combining them with grated carrot, then topping each muffin with a buttery almond crumble before baking until golden and springy.
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Wet ingredients
Mix together all the “wet” ingredients – eggs, oil, orange juice, and orange zest.
Ingredients
- 2 piece Chicken Eggs
- 120 milliliter Sunflower Oil
- 1 piece Orange
2/5
Dry ingredients
Mix together all the “dry” ingredients: sugar, flour, baking powder, and cinnamon. Peel and grate the carrot.
Ingredients
- 150 gram Granulated Sugar
- 185 gram All-purpose wheat flour
- 6 gram Baking Powder
- 5 gram Ground Cinnamon
- 300 gram Carrot
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Combine and fill the cups
Add the liquid mixture and the grated carrot to the dry ingredients and stir thoroughly. Line a muffin tin with paper cups and fill them about ¾ full.