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Cooking
Carrot Muffins with a Hint of Orange
· 12 servings
Wet ingredients
Mix together all the "wet" ingredients – eggs, oil, orange juice and zest.
Dry ingredients
Mix together all the "dry" ingredients – sugar, flour, baking powder and cinnamon. Peel and grate the carrot.
Combine and fill the cases
Add the liquid mixture and grated carrot to the dry mixture and stir thoroughly. Line a muffin tray with paper cases and fill each about ¾ full.
Sprinkle with crumble
Rub together a handful of sugar, flour and a knob of butter with your fingers to make a crumble, then add chopped almonds – walnuts would work just as well.
Bake
Sprinkle a little crumble over each muffin and bake in an oven preheated to 200°C for about 20 minutes. Test with a skewer to check they're cooked through.