Orange, Carrot and Walnut Muffins

these muffins taste as good as they look – recipe was taken from notebook magazine


  • 2 cups (300g) self-raising flour
  • 3/4 cup (155g) brown sugar
  • 1 1/2 cups coarsely grated carrot
  • 1 cup (100g) coarsely chopped walnuts
  • 1 tbs finely grated orange rind
  • 1 egg
  • 1 cup (250ml) buttermilk
  • 1/2 cup (125ml) vegetable oil


  • 250g cream cheese
  • 1 tsp finely grated orange rind, extra
  • 1 tbs orange juice
  • 1/2 cup (80g) icing sugar mixture



  1. Preheat oven to 200°C. Line twelve 1/3 cup (80ml) capacity muffin pans with paper cases.
  2. Combine the flour, sugar, carrot, walnuts and orange rind in a large bowl. Combine the egg, buttermilk and oil in a jug and whisk to combine. Add the egg mixture to the flour mixture and gently stir until just combined (do not over-mix).
  3. Spoon mixture evenly among the prepared pans. Bake in preheated oven for 15 minutes or until cooked through. Remove from oven and set aside to cool.
  4. Beat the cream cheese with an electric blender until light and creamy. Add the extra orange rind, juice and icing sugar and beat until well combined. Spread the cream cheese mixture over the muffins to serve.

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I have always loved eating carrot muffins! Thank you for sharing the recipe...

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