The New Year has started with a nice sweet entry. It was a big bang for me, which is completely ok as far as I go. But since it was a new year, I had to make or bake something special to herald this new beginning.
So I thought of making something which I had not baked before. What better way I say. And the end result??? This marvellous looking golden coloured delight called Carrot and Orange muffins. As you can see and guess, in the enthusiasm to make something new, I ended up with a little bit extra batter, which turned into my tea cake.
Im sharing the recipe in hope that maybe you would like to try it out too. In case you do, don’t forget to let me know how you liked it or didn’t.
- 150 g – self raising flour
- ½ teaspoon baking powder
- 75 g – caster sugar
- Finely grated 1 orange rind and juice
- Medium sized 1 carrot grated
- 100 ml milk
- 2 eggs
- 2 tablespoon fats/margarine
- 1 pinch nutmeg
- 5 drops orange essence (optional)
- Orange marmalade for glace
- Preheat your oven on 200˚ C (400˚ F)
- In a bowl, mix together milk, eggs, orange juice, margarine, nutmeg and essence.
- In another bowl sift together flour and baking powder, mix it with a spoon and add grated carrot and orange rind.
- Add the flour mixture to the liquid egg and milk mixture and mix until blended well. You do not have to beat it up till fluffy, like we do in the case of a sponge cake.
- Line your muffin bowls with muffin paper cases and fill the cases two-third with the mixture. Incase you are making a tea cake, grease or line in your bread tin and pour in the mixture.
- Cook in the preheated oven for 20-30 mins or till a skewer, when inserted, comes out clean.
- Once cooked, take it out of the oven and take the muffins and place it on a tray or wire rack to cool. You can let the cake be in the mould till it cools down a little.
- Brush the tops with marmalade and serve while its still warm and hot
End result 🙂