Orange-Carrot Muffins

• 1 3/8 cups carrot finely grated
• 1 cup wholemeal flour self raising
• 5/8 cup self raising flour
• 5 5/8 ounces Stork Tub
• 1 2/3 cups caster sugar
• 2 ground cinnamon level teaspoons
• 2 large eggs
• 1 orange and juice of 1/2
• 6 2/3 tablespoons caster sugar
• 12 cups muffin tin, filled with paper cases

1. Preheat the oven to 190u0b0C, 180u0b0C fan oven, Gas mark 5.
2. Sieve the flours, over the carrot.
3. Add the other muffin ingredients and mix thoroughly with a wooden spoon or mixer.
4. Divide the batter evenly between the paper cases. Bake in the preheated oven for 25-30 minutes until golden brown.
5. While the muffins are in the oven,finely grate the zest over a saucepan. Add the juice and sugar and cook, stirring until the sugar has dissolved. Remove the syrup from the heat.
6. Cut a cross in the top of each muffin and pour over a little orange syrup (about 1 dessertspoon per muffin) very slowly (if it goes too fast, the muffin will not absorb the syrup). Serve the muffins warm or cold.

carrot, raising, flour, caster sugar, ground cinnamon, eggs, orange, caster sugar, paper

Taken from www.yummly.com/recipe/Orange-Carrot-Muffins-378933 (may not work)