Ingredients 2 1/2 cups self-raising flour
1 tbsp orange marmalade
1 tsp ground cinnamon
1 cup canola oil
1/4 tsp ground nutmeg
2 eggs, lightly beaten
1 cup brown sugar (firmly packed)
3/4 cup orange juice
1 cup reduced fat milk
1/3 cup chopped pitted dates
1 cup coarsely grated carrot
Method Preheat the oven to 190 degrees (moderately hot).
Line a 12-hole muffin pan with round paper muffin cases.
Classic white muffin cases size (35mm height x 90mm wide x 50mm base).
Sift dry ingredients into a large bowl, stir in dates and carrots.
Then add the combined marmalade, oil, eggs, juice and milk.
Mix until just combined.
Spoon mixture evenly into muffin paper cases in muffin pan.
Cook for 20 minutes.
To test if muffins are cooked insert cake skewer.
If it comes out clean the muffins are ready.
Stand muffins in pan for 5 minutes before removing to cool.
Show 4 muffins per plate.