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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 sugar
- 2 tablespoons liquid honey
- 1 egg, lightly beaten
- 6 thin slices orange, halved
- 2 tablespoons apricot jam, warmed, to glaze
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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.
Variations
For those who have coeliac disease: Check baking powder and spices are gluten free.
Nutrition Info (per serve)
-
Calories 159cal
-
Kilojoules 670kJ
-
Protein 2g
-
Total fat 7g
-
–Saturated fat 1g
-
Carbohydrates 20g
-
–Sugars 13g
-
Dietary fibre 1g
-
Sodium 120mg
-
Calcium 50mg
-
Iron 0.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
