Ingredients
3 cups plain flour
½ tsp baking soda
19.7ml baking powder
2 eggs
1 egg yolk
1 cup sugar
2 oranges
zest of
125g butter
melted
1 cup milk
(250ml), at room temperature
1 cup natural yoghurt
(250ml)
1 cup carrot
grated
1 cup porridge oats
Equipment
- 1 12-hole muffin tray
- 1 Paper cases
- 1 Mixing bowls
- 1 Whisk
Instructions
- Preheat oven to 180°C conventional or 160°C fan-forced. Line a 12-hole muffin tray with paper cases.
- Sift the flour, baking soda and baking powder together. In a separate bowl, mix the zest and sugar together with your fingers.
- Whisk the eggs and yolk together in another bowl and add the butter, milk and yoghurt. Whisk well. Add the orange sugar and whisk again.
- Fold through the dry ingredients and gently fold in the oats and carrots.
- Spoon batter into lined muffin tins and either store in the fridge or freezer until needed or pop straight in the oven for 20 minutes until golden brown on top.
Notes
Tip
This batter makes more than my 12-hole muffin tin so I set the leftover batter aside and then do another 6 or so when the tin’s free!
Variation
Feel free to throw in a handful of blueberries, craisins or other chopped fruit.
Storage
You can also freeze the baked muffins to have to hand later. Unbaked batter can be stored in the fridge or freezer in the lined muffin tins until needed.
