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Carrot Orange Muffins

The.Southerner's picture
Ingredients
  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)
Directions

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: 
Easy
Course: 
Breakfast
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Orange
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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