Carrot And Ginger Muffins – a delicious recipe with Flour, Salt, Brown Sugar, Carrot, Ginger, Orange Juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to gas mark 5 (190u00b0 C or 375u00b0 F).
2
Sieve the flour and salt into a bowl and add the sugar, grated carrot and dried ginger before mixing everything together thoroughly.
3
In a separate bowl, whisk together the orange juice, egg and melted butter/margarine.
4
Pour the liquid ingredients into the bowl with the dry ingredients and mix together quickly with a wooden spoon.
5
Spoon the muffin mixture into a prepared muffin tin and bake in the middle of the preheated oven for about half an hour, or until golden-brown on top.
6
When the muffins have baked, let them cool on a wire rack. I think they taste better when fully cooled (they're a bit squishy when hot), and they taste even better the day after you make them.
532
kcal
Calories
23
g
Fat
73
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2-1/2 cups Self Raising Flour, 1 whole Pinch Salt, 4 Tablespoons Dark Brown Sugar, 2 cups Grated Carrot, and more.
Yes, Carrot And Ginger Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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