Carrot, Orange and Poppy Seed Muffins

So now that all the excitement of Mother’s Day and St. Patrick’s day is over with it’s the perfect time to start planning some Easter baking. I love this time of year, there are so many cute cakes and yummy buns about and not to mention that fabulous 4 day weekend!

Lots of  lie ins and food! This recipe is very much inspired by the flavours and tastes of Easter, and once decorated looks quite egg like from over head! The best thing about these is that they are so moist and yummy that they will keep well in an airtight container for up to 5 days.

Carrot, orange and poppy seed muffins ingredients

200g self raising flour
Half teaspoon bicarbonate  of soda
150g light muscovado sugar
150g sunflower oil
2 large eggs
2 teaspoon mixed spice
2 carrots grated – I added 170g
Zest of 2 oranges
2 tablespoons of orange juice
1 and a half tablespoons of poppy seeds

For the icing
200g icing sugar
Orange juice (amount will depend on if you prefer a runny or thick icing)
Segments of orange to decorate for the ‘egg yolk’ centre
20-25 mins
Makes 10

First pre-heat your oven to 160C (fan assisted) or 180C regular oven and line a muffin pan with muffin cases. Sieve your flour, mixed spice and bicarbonate of soda into a large bowl, and the sugar and mix. Next in a separate bowl add the grated carrot and orange zest and 2 tablespoons of orange juice. Mix and set aside. Measure out your sunflower oil and add the eggs,whisk gently with a fork for a few seconds to combine before adding to the flour and sugar etc. Fold in the liquid to the dry ingredients before adding in the carrot and orange mix and the poppy seeds. Fold in ingredients until combined but don’t over mix! Make sure the ingredients at the bottom of the bowl are mixed in as some sneaky flour can often escape unmixed at the bottom! Scoop the batter into the muffin casings and pop into the oven. They should take between 20-25 to bake, use a skewer to check that they are baked, the skewer should come out clean if the muffins are baked. If some wet mixture comes out pop back into the oven for another 2 minutes and check again.
Leave the muffins to cool on a wire rack while you make the icing. Sift the icing sugar into a bowl, add two teaspoons of orange juice and mix, keep adding small amounts of orange juice until you get a consistency you are happy with. If you want to create an egg like look for the top of your muffins you will want the icing to be not too thick but not too thin! When you put a blob of it on top of a muffin it should move around as you tilt the muffin from side to side to spread the icing across the top of the muffin. Leave the icing to set and then finish off look by popping a small segment of orange on top of each muffin to give the Eastery egg looking top 🙂

Carrot, orange and poppy seed muffins

These muffins keep quite well and I would argue even taste better a few days later! If you do leave them for a few days the only thing to note is that the muffin may absorb the moisture from the icing depending on how much orange juice you add so the bottoms of the muffins can get a bit moist when that happens. The muffins got a great endorsement from my colleagues in work so you definitely have to try these muffins if you get a chance in the run up to Easter! I have some colleagues visiting next week for lunch and I am planning to make them a couple of days ahead so it will be one less thing to do on the day. As always I would love to see any pictures if you make any of my recipes, just use the hashtag #bakemystyle

As I write this post I am in the departure lounge at Luton airport waiting for a flight back to Ireland. I’m home for a friends hen this weekend so fun times ahead! Keep an eye on my Instagram and snapchat account (search for bakemystyle) if you want to keep up to date with what I’m up to!

Happy Baking!

M x



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