Orange Carrot Muffin

• 125
  

  g unsalted butter
  

• 300
  

  g all-purpose flour (sifted)
  

• 2
  

  sweet oranges (rind and juice)
  

• 1
  

  large carrot (grated)
  

• 2
  

  teaspoons baking powder
  

• ¹⁄₂
  

  nutmeg (freshly grated)
  

• 2
  

  eggs
  

• 100
  

  g granulated sugar
  

• 50
  

  g light brown sugar
  

directions

• 1. preheat oven at 180 degrees and line a muffin tray.
• 2. Cream butter and sugar until light and fluffy.
• 3. add the eggs, one at a time mixing on medium each time.
• 4. sift flour and baking powder together and mix in the grated nutmeg.
• 5. add the flour mixture, grated carrot and orange juice and rind into the egg mixture in batches, starting and ending with flour.
• 6. divide batter into muffin tray.
• 7. bake at 180 degrees for 30 mins or until a wooden skewer comes out clean.
• top with whipped cream or butter cream to have an instant cupcake.