This was a very memorable combination of ingredients. The muffins have a subtle orange-carrot taste and not too sugary at all. Please ensure you finely grate the carrots.
Please assemble all ingredients before you begin
Whisk or sift the flour, baking powder, salt and sugar. Make a well in the centre. In another bowl whisk together the egg, milk, vegetable oil, grated rind and orange juice
Add the egg mixture to the well and stir until just combined (batter should be lumpy-do not over-mix).
Gently fold in carrot and currants.
The mixture will be runny
Spoon the batter into the prepared muffin cases. Top with extra currants.
Bake 25-30 minutes, or until a skewer inserted in the centre comes out clean. I baked for 28 minutes.
Carrot Orange and Currant Muffins
Preparation time: 15 minutes; Baking time: 25-30 minutes Makes: 12
Ingredients
- 250g (2 cups, 9oz) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 190g (1 cup) sugar
- 1 egg
- 240ml (1 cup) milk
- 80ml (1/3 cup) vegetable oil
- Grated rind (zest) of one orange
- 3 tablespoons freshly squeezed orange juice
- 1 cup finely grated carrots, loosely packed (=110g/4oz)
- 1/3 cup currants (Zante currants)
- ¼ cup extra, currants, to top
Orange Syrup (Optional)
- 2 tablespoons orange juice
- 2 tablespoons sugar
Instructions
- Preheat the oven to 350ºF (180ºC) convection ten minutes before using. Line a 12 hole medium muffin tin (pan) with paper cases.
- Whisk or sift the flour, baking powder, salt and sugar. Make a well in the centre.
- In another bowl whisk together the egg, milk, vegetable oil, grated rind and orange juice
- Add the egg mixture to the well and stir until just combined (batter should be lumpy-do not over-mix). Gently fold in carrot and currants. Spoon the batter into the prepared muffin pan. Top with extra currants. Bake 25-30 minutes, or until a skewer inserted in the centre comes out clean. I baked for 25 minutes.
- Transfer to a cooling rack. If using orange syrup then brush the muffin tops with hot orange syrup while still warm. (I did not use orange syrup)
- Orange syrup: combine the 2 tablespoons orange juice with the 2 tablespoons sugar and heat over medium heat. Stir until sugar is dissolved then bring to the boil and simmer for 1 minute without stirring. Brush on top of baked muffins while still hot.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 350ºF (180ºC) convection for 28 minutes.
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This sounds like a yummy flavor combination. I love orange in a muffin.
Orange and carrot are a great combi
Liz
Oooh I like this idea. Very unique! -Kat
These look really good! I might try them with some of the prolific blueberries I have around just now, or maybe some dried cranberries – or both? !!! ;->
Virtual hugs,
Judie
What goes better with carrots? I have never tried blueberry and carrot but now that you mention it. I might just give it a try. I have lots of blueberries around here!
Virtual Hugs
Liz
Enjoyed your post and with all of the currants I have in the freezer and don’t know much about them except to make currant cookies. Wrote the recipe down for future recipe.
Great I hope you find time. They are easy peasy to make!
Liz