Carrot & Orange Muffins

 I do love a good muffin, but oddly, I’ve struggled making my own. They never seem as moist and delectable as some of the bought ones. However, I thnk I cracked it with this recipe, which is a hybrid between a Jamie Oliver one and a Waitrose one.


  • 200g Self raising flour
  • 75g Wholemeal flour
  • 1tsp Bicarbonate of soda
  • 100g Brown sugar
  • 250g Finely grated carrot
  • 200g Sultanas
  • 50g Chopped walnuts
  • 125ml Rape seed oil
  • 2 Eggs
  • Grated zest of orange and orange juice
  • 100g Soft cheese
  • 1-2tsp Maple syrup
  • 2 tsp Cinnamon
  • 1 tsp Ground ginger
  • 1tsp Ground cloves
  • 1sp Nutmeg


In a large bowl, stir together the flour, bicarbonate of soda, spice, sugar, carrots and sultanas. Make a well in the centre and add the oil, eggs and orange juice. Mix until well blended.

Use an ice cream scoop and transfer mix into muffin cases, evenly distributed.
Bake for 18min @ 180ºC.

For the frosting, take the soft cheese, orange zest and syrup and mix well.

Once the muffins are cool, use a back of a spoon to smear the cake with the frosting. Any remaining zest can be used to decorate.




I was really pleased with these muffins, they rose well and kept their moistness, particularly as I was careful get them out of the cooker as soon as they were cooked, to avoid over doing it. They have a lovely crunchy texture and a great flavour.


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