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Recipe by olive magazine

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1. Heat the oven to 190C/fan 170C/gas 5. Line a 12-hole muffin tin with squares of baking parchment, pushing them down to make little cases. 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, but don't overmix - it's better if it's a bit lumpy.
2. Spoon into the muffin tin and bake for 20-25 minutes until risen.

Per serving

180 kcalories, protein 3.2g, carbohydrate 30.1g, fat 6.1 g, saturated fat 3.4g, fibre 1g, salt 0.37 g

Latest comments and suggestions

• Lisa

  09 March 2008

  Lisa commented on this recipe

  Easy and quick to make. They turned out a bit like scones but were very tasty.

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• Lisa

  09 March 2008

  Lisa rated this recipe

  

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• Myfanwy

  01 October 2008

  Myfanwy rated and commented on this recipe

  

  Very fresh, great for breakfast, but I agree with Lisa, they were more like scones than muffins.

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• fababi

  01 October 2008

  fababi commented on this recipe

  Do you think you can make these with gluten free flour? x

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• Nead

  14 December 2008

  Nead rated this recipe

  

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• Raffie

  19 December 2008

  Raffie commented on this recipe

  These were tasty but I found them a little dry. Good with a cup of tea.

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• Lorna

  23 January 2009

  Lorna commented on this recipe

  If you make them wit hgluten free flour you should try adding a tablespoon of olive oil!!

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• Kels

  15 April 2009

  Kels commented on this recipe

  I agree entirely - very tasty but not light enough to be a muffin.

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• Food Glorious Food

  18 April 2009

  Food Glorious Food rated and commented on this recipe

  

  I was impressed but I didn't find them very muffin like - they were a bit thick. (but still v. nice)

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• Tania

  16 May 2009

  Tania rated and commented on this recipe

  

  I did not like them alot.. They were not very tasty and did not feel like muffins

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Ingredients

• 75g butter , melted
• 2 oranges , juiced and zested
• 1 egg , beaten
• 100g carrots , peeled and grated
• 300g plain flour
• 2 tsp baking powder
• 100g caster sugar
• ½ tsp cinnamon

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Difficulty and servings

Makes 12

Preparation and cooking times

Ready in 45 minutes

Low-fat

Ingredients

• 75g butter , melted
• 2 oranges , juiced and zested
• 1 egg , beaten
• 100g carrots , peeled and grated
• 300g plain flour
• 2 tsp baking powder
• 100g caster sugar
• ½ tsp cinnamon

Per serving

180 kcalories, protein 3.2g, carbohydrate 30.1g, fat 6.1 g, saturated fat 3.4g, fibre 1g, salt 0.37 g

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