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Orange and Carrot Muffins

Try a different flavour to your usual recipe, this tangy combination is delicious!

9 Muffins

Easy 20 Minutes



For the recipe  Orange and Carrot Muffins

For the Muffins:

12 Dr. Oetker Muffin Cases
275 g Plain Flour (10 oz)
4 Dr. Oetker Baking Powder Sachets x 4 (4 tsp)
75 g Caster Sugar (3 oz)
225 ml Milk (8 fl.oz)
110 g Unsalted butter (4 oz) melted
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
75 g Carrots (3 oz) grated
100 g Icing Sugar
10 - 15 ml Orange Juice (2-3 tsps)
2 Medium Eggs




Orange and Carrot Muffins

Preheat oven to 200°C/400°F/Gas Mark 6 and place 9 Muffin Cases in a muffin / deep cupcake tin.


Sieve the flour and Baking Powder together in a large bowl.


In a separate bowl, mix together the sugar, eggs, milk, butter and Vanilla Extract.


Fold the flour and Baking Powder into the egg mixture, add the carrot and orange and mix gently to a lumpy batter.


Divide the mixture between the muffin cases and bake at the top of the oven for 25-30 minutes until well risen and golden brown. Remove muffins from tin and cool on a wire rack.


To make the icing, sieve the icing sugar into a bowl and gradually mix in 2 – 3 tsps of water to form a drizzling icing. Drizzle lightly over the muffins.

Nutritional Information for the recipe Orange and Carrot Muffins

Per Serving Per 100 g / ml
Energy 1315 kJ
314 kcal
1176 kJ
281 kcal
Fat 12.30 g 10.98 g
Carbohydrate 44.54 g 39.77 g
Protein 5.62 g 5.02 g