Carrot Orange Muffins
|Unbleached all purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Freshly grated orange peel||1 Teaspoon|
|Orange juice||10 Tablespoon (Preferably Freshly Squeezed)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Egg whites||2 (2 Large Eggs)|
|Coarsely grated carrots||1 Cup (16 tbs)|
Preheat oven to 400°.
Grease muffin tins or line with paper baking cups.
Thoroughly mix flours, baking powder, cinnamon, and salt in a large bowl.
Put orange peel, orange juice, milk, oil, honey, and egg whites in a medium size bowl.
Beat with a fork or whisk until egg whites are broken up (the mixture will have a curdled look).
Stir in the carrots.
Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.
Scoop batter into prepared muffin cups.
Bake 20-25 minutes, or until lightly browned.
Place pan on a wire rack to cool for a few minutes before removing muffins.