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Carrot Orange Muffins

The.Southerner's picture
  Unbleached all purpose flour 1 Cup (16 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Salt 1⁄4 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)
  Honey 2 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Your rating: None
Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1720 Calories from Fat 526

% Daily Value*

Total Fat 60 g91.9%

Saturated Fat 8 g40.1%

Trans Fat 0 g

Cholesterol 2.3 mg0.8%

Sodium 1531.2 mg63.8%

Total Carbohydrates 264 g88%

Dietary Fiber 26.7 g106.6%

Sugars 50.6 g

Protein 45 g89.3%

Vitamin A 434.8% Vitamin C 151.4%

Calcium 106.7% Iron 76.7%

*Based on a 2000 Calorie diet


Carrot Orange Muffins Recipe