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Carrot Orange Honey Muffins
3 eggs 1 cup neutral oil ½ cup honey ½ cup soft brown sugar 1 tsp vanilla extract 2 carrots, peeled and grated 2 cups flour 2 tsp baking soda 2 tsp cinnamon finely grated zest of 1 orange ½ tsp salt ¼ cup desiccated coconut 1 cup chopped walnuts
© Annabel Langbein Media
Preheat oven to 180°C and line 15 muffin tins with squares of baking paper. Beat eggs, oil, honey, sugar and vanilla until evenly combined. Mix in carrots. Stir in flour, soda, cinnamon, orange zest and salt to just combine, then stir in coconut and walnuts (do not over-mix). Spoon into prepared muffin tins to ¾ fill. Bake until springy to the touch (25-30 minutes). Uncooked batter keeps in the fridge for several days and can be cooked to order.
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