Carrot and orange muffins with Burro Occelli®
80g softened Burro Occelli®
60g brown sugar
175g grated carrots
1 teaspoon and a half baking powder
For the frosting:
150g Burro Occelli®
300g icing sugar
juice of half an orange
grated orange peel
Preheat oven to 180°C Arrange 12 baking cups on a patty tin for muffins.
In a bowl cream the Burro Occelli® and sugar together until fluffy, incorporate the eggs, and beat. Add the carrots after having removed any excess juice then add the flour and baking flour. Pour the mixture into the baking cups and bake for about 25 minutes.
Cream the Burro Occelli® and the icing sugar then add a little orange juice bit by bit. If the mixture is too liquid, add more icing sugar.
Decorate the muffins with the frosting and some grated peel.
For this recipe the following have been used: