Orange Carrot Muffin

1. 1

   1. preheat oven at 180 degrees and line a muffin tray.

2. 2

   2. Cream butter and sugar until light and fluffy.

3. 3

   3. add the eggs, one at a time mixing on medium each time.

4. 4

   4. sift flour and baking powder together and mix in the grated nutmeg.

5. 5

   5. add the flour mixture, grated carrot and orange juice and rind into the egg mixture in batches, starting and ending with flour.

6. 6

   6. divide batter into muffin tray.

7. 7

   7. bake at 180 degrees for 30 mins or until a wooden skewer comes out clean.

8. 8

   top with whipped cream or butter cream to have an instant cupcake.

* Per serving · 4 servings · Values may vary.

No additional tips available.