Carrot and orange cupcakes

Serves: 12 (makes 12 cupcakes)

Time to make: 45 mins

Hands-on time: 20 mins

Ingredients

2 cups gluten-free baking mix (we used Healtheries)
1 ½ teaspoons baking powder
1 teaspoon mixed spice
½ teaspoon cinnamon
2 medium-sized carrots, peeled, roughly grated
1 cup skim milk
⅓ cup light olive oil
½ cup (75g) firmly packed brown sugarlight brown cane sugarX
2 tablespoons liquid honey
1 egg, lightly beaten
6 thin slices orange, halved
2 tablespoons apricot jamjellyX, warmed, to glaze

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Instructions

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1 Preheat oven to 160°C. Line 12 x 1/3-cup muffin-tin holes with paper cases.

2 In a large bowl place all ingredients (except orange slices and jam) and stir to combine.

3 Divide batter among muffin-tin holes, topping each with half an orange slice and bake for 25 minutes. Leave cooked cupcakes to stand in muffin tin for 2 minutes. Transfer to a wire rack to cool.

4 Place apricot jam in a small bowl with 1 tablespoon boiling water. Stir to combine. Brush cupcakes with jam mixture and serve.

Variations

For those who have coeliac disease: Check baking powder and spices are gluten free.

Nutrition Info (per serve)

Calories 159 cal

Kilojoules 670 kJ

Protein 2 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 13 g

Dietary fibre 1 g

Sodium 120 mg

Calcium 50 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.