Carrot Orange Honey Muffins

 

     

I think we should all agree to have Sunday mornings bronzed. Are you in?


NOTE: I only used walnuts in half the muffins. I have a child with braces and he can't eat nuts at the moment. I scooped half the batter into 6 muffin liners, then added 1/2 cup of nuts to the rest of the batter. I then scooped the nutty batter into the other 6 muffin liners and decorated the nutty ones with walnut halves so I could tell which ones had nuts in them and which ones didn't (and to stay out of trouble with the orthodontist).




Carrot Orange Honey Muffins
slightly adapted from A Free Range Life
makes 12

3 eggs
1 cup vegetable oil (I used grape seed)
1/2 cup honey
1/3 cup soft brown sugar
2 teaspoons vanilla extract
2 carrots, peeled and grated
2 cup plain flour
2 teaspoons bicarbonate of soda
2 teaspoons cinnamon
finely grated zest of 1 orange
1/2 teaspoon fine salt
1/4 cup desiccated coconut
1 cup chopped walnuts, plus 12 extra walnut halves for decorating *See Note above.

Preheat the oven to 180 degrees C. Line a 12-hole muffin in with paper liners (I used cafe-style liners that I found in the supermarket).

In a large mixing bowl, beat the eggs, oil, honey, sugar and vanilla with a hand-held whisk until combined. Add the carrots and mix briefly to combine.

In a separate bowl, sift the flour, bicarbonate of soda, cinnamon, orange zest and salt. Next, add the coconut and walnuts and mix briefly to incorporate.

Add the dry ingredients to the wet ingredients and fold then together using a spatula until just combined. Do not over mix.

Using an ice cream scoop, scoop batter evenly into prepared pan. Bake for 25-30 minutes, until a skewer inserted into a muffin comes out clean.