Carrot Orange and Currant Muffins

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

  1. Preheat the oven to 350ºF (180ºC) convection ten minutes before using. Line a 12 hole medium muffin tin (pan) with paper cases.
  2. Whisk or sift the flour, baking powder, salt and sugar. Make a well in the centre.
  3. In another bowl whisk together the egg, milk, vegetable oil, grated rind and orange juice
  4. 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.
  5. 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)
  6. 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.
  7. 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

  1. 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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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

8 thoughts

  1. 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

    1. 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

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