Orange & carrot muffins

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• 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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• Lori

  04 December 2009

  Lori rated and commented on this recipe

  

  I absolutely loved them. They were not too sweet and I've followed the recipe, (save for adding some cinnamon), but they've turned out more like muffins rather than scones instead of the other way round. I think it depends heavily as to how much 'juice' and moisture are in the carrots and oranges.

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• aaustin711

  16 March 2010

  aaustin711 rated this recipe

  

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• Margaret

  03 April 2010

  Margaret commented on this recipe

  When I made these, I used 75g rapeseed oil instead of butter and only 50g of sugar. They were very tasty, and definitely looked like muffins. In view of the fact that oranges vary in size, I intend to measure the volume of orange juice next time so that I can be sure the results will be consistent. Unfortunately, I didn't do it this time round.

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• Jo

  29 July 2010

  Jo rated this recipe

  

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• CMcK

  20 September 2010

  CMcK rated and commented on this recipe

  

  Taste nice but like the others mine didn't rise brilliantly. I used self raising flour and added bicarb as well as baking powder too! I prefer the breakfast muffin recipe!

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• Claire

  27 September 2010

  Claire commented on this recipe

  These are lovely and very simple to make! i will be baking these again for sure

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• Sophi

  17 October 2010

  Sophi commented on this recipe

  Does anyone think that I could freeze these because there's only two of us and I don't think we would eat all of them before they went stale...

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• janeypops

  20 January 2011

  janeypops commented on this recipe

  These were fab! Even better with low fat cream cheese frosting. 200g tub extra light Philly 1 cup icing sugar 1tsp vanilla essence whisked together.........divine!

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• janeypops

  20 January 2011

  janeypops rated this recipe

  

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• Ewelina

  24 January 2011

  Ewelina rated and commented on this recipe

  

  These were very nice , I used wholemeal flower ,and it worked, healthy version:) I agree little to dry , but my family loved them :)

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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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