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Recipe by olive magazine

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1. Heat the oven to 190C/fan 170C/gas 5. Line a 12-hole muffin tin with squares of baking parchment, pushing them down to make little cases. Mix the dry ingredients together in a large bowl with a pinch of salt. Whisk together the wet ingredients with the carrots then stir this into the dry ingredients, but don't overmix - it's better if it's a bit lumpy.
2. Spoon into the muffin tin and bake for 20-25 minutes until risen.

Per serving

180 kcalories, protein 3.2g, carbohydrate 30.1g, fat 6.1 g, saturated fat 3.4g, fibre 1g, salt 0.37 g

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• Lisa

  09 March 2008

  Lisa commented on this recipe

  Easy and quick to make. They turned out a bit like scones but were very tasty.

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• Lisa

  09 March 2008

  Lisa rated this recipe

  

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Ingredients

• 75g butter , melted
• 2 oranges , juiced and zested
• 1 egg , beaten
• 100g carrots , peeled and grated
• 300g plain flour
• 2 tsp baking powder
• 100g caster sugar
• ½ tsp cinnamon

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Difficulty and servings

Makes 12

Preperation and cooking times

Ready in 45 minutes

Low-fat

Ingredients

• 75g butter , melted
• 2 oranges , juiced and zested
• 1 egg , beaten
• 100g carrots , peeled and grated
• 300g plain flour
• 2 tsp baking powder
• 100g caster sugar
• ½ tsp cinnamon

Per serving

180 kcalories, protein 3.2g, carbohydrate 30.1g, fat 6.1 g, saturated fat 3.4g, fibre 1g, salt 0.37 g

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