Carrot & Zesty Orange Muffins…

I’m not a fan of the humble carrot, despite the fact they’re at their best from June onwards, sweet and succulent apparently. I always seem to find them languishing at the bottom of the fridge looking a bit sorry for themselves. However, if they’re hidden in muffin form, then I can’t get enough of them and this is a great way of sneaking vegetables into little people (and big people).


Perfect for breakfast or the picnic basket and little bakers as always can get in on the action making memories in amongst the mess of flour and eggs! This is also another winner for the baby led weaning adventure, if like my little pudding, your one is also refusing point blank to take food from a spoon but more than happy to scoop up anything and everything with their hands.


1. Begin by preheating the oven to 180c and grease nine cupcake/muffin cases, using butter or use silicon cases as I have done.

2. Add 2 cups of plain flour to a bowl and 1tsp. of baking powder.

3. Grate 1 carrot in to a separate bowl, along with the zest of 1 orange and the juice of 1 orange. Add 2 eggs and 1/2 cup of melted butter. Mix everything together before adding to the dry ingredients.

4. Finally add 1 cup of full fat milk and 2 generous tsp. of runny honey to sweeten and fold all the ingredients together.

5. Divide the mixture between 9 cases and bake for 20 – 25 min.  at 180C until golden brown and baked through.

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