Eggless Orange Carrot Muffins
These are little fluffy muffins that are packed with flavor. They are a small batch eggless recipe but so easy and yummy, filled with carrot, orange zest, dates and yogurt.
Equipment
- Mixing bowl
- Spatula
- Muffin tin
- Baking paper
Ingredients
Batter-
- 100 gm yogurt
- 80 gm milk
- 5 gm baking soda
- 5 ml vinegar
- 50 gm castor sugar
- 75 gm brown sugar
- 20 ml orange juice
- 80 ml olive oil
- 120 gm carrots grated
- 200 gm flour
- 1 orange zest
- 10 gm baking powder
- 5 gm salt
- 50 gm walnuts toasted and chopped
- 50 gm dates pitted and chopped
- 15 gm granulated sugar
Glaze-
- 50 gm icing sugar
- 5 ml orange juice
Instructions
- Preheat the oven to 180℃ and line a 6 muffin tray with baking paper.
- We start by add the milk, yogurt, baking soda and vinegar to a mixing bow. Let this sit for a few minutes, it will start getting frothy and thick.
- Then add the brown and white sugar, stir together. Add the oil, orange juice and stir again. It will look curdled - that’s perfect. Add the flour, salt, baking powder, cinnamon, orange zest and stir. Add the dates, walnuts and fold together.
- Divide the batter into 6 muffins and sprinkle the granulated sugar on top. Bake in a preheated oven at 180℃ for 12-14 mins until the top is crunchy/hard and a tooth pick inserted into the center comes out clean. Let them cool down before you ice them.
- We can make the icing now, stir the orange juice and icing sugar until combined. Drizzle over the cooled muffins and let them set for a few minutes.
- Serve them as they are or with some coffee, tea, milk. I also like serving these muffins with vanilla ice cream - it is so good!
Notes
- The first step of mixing the yogurt, milk, baking soda and vinegar is crucial for these muffins to turn out fluffy and yummy so don’t skip this step. Let the mixture get frothy and only they continue with the recipe.
- Check the write up above for substitutes and storing options.