Carrot, oat and orange muffins
Ingredients
- 3 1/4 plain flour
- 1/2 tsp baking soda
- 4 tsp baking powder
- 2 eggs
- 1 egg yolks
- 1 cup sugar
- 2 oranges (zest)
- 125 g butter
- 1 cup milk
- 1 cup natural yoghurt
- 1 cup carrot (grated)
- 1 cup porridge oats
Method
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Preheat oven to 180°C conventional or 160°C fan-forced. Line a 12-hole muffin tray with paper cases.
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Sift the flour, baking soda and baking powder together. In a separate bowl, mix the zest and sugar together with your fingers.
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Whisk the eggs and yolk together in another bowl and add the butter, milk and yoghurt. Whisk well. Add the orange sugar and whisk again.
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Fold through the dry ingredients and gently fold in the oats and carrots.
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Spoon batter into lined muffin tins and either store in the fridge or freezer until needed or pop straight in the oven for 20 minutes until golden brown on top.
Related
Comments
Recipe Info
Tip: You can also freeze the baked muffins to have on hand later.
Feel free to throw in a handful of blueberries, craisins or other chopped fruit.
This batter makes more than my 12-hole muffin tin so I set the leftover batter aside and then do another 6 or so when the tin’s free!
Feel free to throw in a handful of blueberries, craisins or other chopped fruit.
This batter makes more than my 12-hole muffin tin so I set the leftover batter aside and then do another 6 or so when the tin’s free!