It’s been hot, hasn’t it? Some of the last few days have definitely been too hot for any kind of baking activity, but luckily for me, I was able to knock out these chocolate orange carrot muffins last Sunday, when it wasn’t as sweltering as it has been.
I was feeling inspired by the lovely mini carrot cakes I had at Luis Troyano’s afternoon tea the previous week and wanted to make something carrot-y. So, I found a recipe for carrot and orange muffins online and adapted it to add the chocolate.
All I really did was add a bit of cocoa powder and some milk chocolate chunks that needed using up – but that definitely did the trick! The resulting muffins were incredibly light (thanks to the carrot) and flavoursome (thanks to the cocoa and the zest of two oranges).
What I really like about these muffins is that you can see the grated carrot within them – and they could easily be mistaken for shreds of orange zest! I left in the cinnamon from the original recipe, and I’m glad I did, because it added an extra dimension to the flavours.
We finished these off in around 3 days and I didn’t feel particularly guilty about it – I reckon these were around 200 calories each. Definitely not as decadent as my usual triple/quadruple chocolate chunk muffins, but just as delicious!
Adapted from this recipe on the Olive magazine website.
Makes 12 muffins
- 300g plain flour
- 2 tsp baking powder
- 100g caster sugar
- 0.5 tsp ground cinnamon
- 50g cocoa powder
- 75g milk or dark chocolate, roughly chopped
- pinch of salt
- 1 egg, beaten
- finely grated zest of 2 oranges
- juice of 2 oranges
- 100g carrots, peeled and grated
- 75g butter, melted
- Pre-heat the oven to 190c/fan 170c/gas 5. Line a 12-hole muffin tin with muffin cases or squares of baking paper.
- Mix together the flour, baking powder, sugar, cinnamon, cocoa powder, chocolate and salt in a bowl.
- In another bowl, whisk together the egg, zest, juice, carrots and butter.
- Gently stir the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
- Spoon the mixture into the muffin tin and bake for 20-25 minutes until risen.