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175g light muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
Zest 1 orange
150ml Mr Hugh’s rapeseed oil
200g carrots, grated
Orange coloured sprinkles, to decorate
For the icing-
100g butter, softened
300g soft cheese
100g icing sugar, sifted
1 tsp vanilla extract
Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.
A tasty alternative of the popular treat
A sweet, tasty and nutritious breakfast! Pro tip: Add on top of a muffin recipe for extra crunch!
Containing 77% less saturated fat than a butter based recipe, these muffins are ideal for breakfast on the go or a nutritious snack