Glazed Maple Orange Carrot Muffins

Glazed Maple Orange Carrot Muffins

  • VG
Everyone loves a muffin. The trick to a great muffin is not to mix the batter too much once you add the wet ingredients to the dry ingredients – lumps are good! They will help the muffins stay soft. With a yummy icing drizzle on top these muffins will kee
Makes 12 cupcake sized muffins 30 - 40 minutes Piece of Cake

Method

    1. Preheat oven on Fan Forced to 180℃. Line a 12 hole cupcake tray with paper cases.
    2. In a mixing jug whisk together the maple syrup, milk, egg, oil and yoghurt. Mix in the grated carrot and orange zest until very well combined.
    3. Place the flour, sugar, baking powder and cinnamon into a large mixing bowl. Use a hand whisk to mix well and remove any lumps.
    4. Pour the wet ingredients into the dry ingredients and use a spatula or wooden spoon to fold together until just combined. Keep it lumpy and don’t overmix.
    5. Spoon or scoop the mixture into the paper cases, keeping them evenly sized.*
    6. Bake on a shelf in the centre of the oven for 20 minutes or until they are risen, golden brown and spring back when pressed in the centre.
    7. Remove and cool in the tray, on a cake rack, for 5-10 mins. Remove and allow to cool completely before glazing.
    8. To make the glaze combine the icing sugar with just enough orange juice to make a sticky paste. Dollop the glaze onto the middle of the cooled muffins and allow it to drip down the sides. Dust with a little extra cinnamon.

    Tips:

    *using an old fashioned ice cream scoop can help to keep your muffins an even size.

    Recipe made with love by Sally Lukey from Sweetpea Cuisine. 

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