Orange & Carrot Muffins

Friday, 31 March 2017

I really like Easter.  

New flowers and things sprouting, busy birds nesting and gathering food,  the feeling of spring and summer in the air. Easter signals new beginnings.

At Easter, the days are lighter and longer, the weather is (generally!) better and there are daffodils and other spring flowers everywhere. Light makes everyone more cheerful!

So, here it is my "things I love about Easter" list:

  • Endless time to spend with the family.
  • Baking with the boys.
  • No excuses for eating chocolate.
  • Treasure hunts.
  • Long walks admiring the local wildlife.
  • Easter barbecue! 
  • Lots of nice fresh seasonal fruit and vegetables to enjoy.
  • Chicks and lambs. I don’t think I need say any more.
  • A good spring cleaning!
  • First trip to the beach of the year.

And finally, and although not being a religious person, to me Easter is a season of forgiveness, a time for happiness and trying to be better persons.

May you feel the hope of new beginnings, love and happiness during this joyful Easter holiday.

Happy Easter everyone!


For the muffins

220ml Double Cream
200ml Sunflower Oil
250gr Golden Sugar
450gr Self Raising Brown Flour
4 Free Range Eggs
Zest of 2 Oranges
Juice of 1 and half Orange
4 Carrots, grated
Chocolate Easter Eggs

For the frosting

300g Icing Sugar, sifted
50g Uunsalted Butter, at room temperature
125g Cream Cheese, cold
Juice of 1/2 Orange


Preheat the oven to 180C.

In a deep bowl, mix the double cream with the eggs and sugar. Add the orange juice and oil and mix until well combined.

Fold the flour into the mixture, add the carrot and orange zest and mix gently to a lumpy batter.

Divide the mixture between the muffin cases, top with a couple of chocolate eggs and bake at the top of the oven for 25-30 minutes until well risen and golden brown. Remove muffins from tin and cool on a wire rack.

To prepare the frosting, mix the icing sugar and butter together with an electric mixer on medium-slow speed until the mixture comes together and is well mixed. Tip: cover the bowl with a kitchen towel not to end up with a white kitchen covered in sugar!

Add the cream cheese and orange juice in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 mins. 

Spoon or pipe the cream cheese frosting on top of the muffins.

Decorate with chocolate eggs, orange zest or small fondant carrots!

Eat and of course, enjoy!

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