- 2 g baking soda
- 5 g baking powder
- 5 g cinnamon ground
- 7 g flax seed flour
- 105 g fresh carrot
- 50 g light brown sugar
- 5 g orange rind
- 37 ml orange juice
- 105 g plain flour
- 90 g sunflower oil
- 25 g treacle sugar
- 1 pinch salt
Make the "flax" egg by combining the flax seed flour and the orange juice. Allow to stand for 2 minutes.
In a bowl, whisk the “flax” egg together with the orange rind, both the sugars and the oil.
Sift the baking soda, baking powder, cinnamon, flour and salt. Add the carrot and mix lightly.
Add the dry mix to the wet mix and fold in. Combine until unified.
Scoop the batter into a prepared muffin pan and bake 15 – 20 minutes.
Once baked, allow to cool slightly before removing the muffins.
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