Carrot and orange cupcakes

Serves: 12 (makes 12 cupcakes)
Time to make: 45 mins
( Hands-on time: 20 mins )

Total cost: $ 6.60 / $ 0.55 per serve

(at time of publication)

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 trim 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

Instructions

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.

Nutrition Info (per serve)

Kilojoules 670kJ

Calories 159cal

Protein 2g

Total fat 7g

–Saturated fat 1g

Carbohydrates 20g

–Sugars 13g

Dietary fibre 1g

Sodium 120mg

Calcium 50mg

Iron 0.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.