Carrot and Orange Muffins Recipe

From Dorothy McNett's Recipe Book.

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Carrot and Orange Muffins

From Dorothy McNett's Recipe Book at Garnish with chocolate roses for a great birthday or other celebration dessert!

1 cup unbleached all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon freshly grated orange zest
1/2 cup plus 2 tablespoons orange juice
1/2 cup milk
1/4 cup vegetable oil (olive oil is wonderful)
2 tablespoons honey
2 egg whites
1 cup coarsely grated carrot

Preheat oven to 400 degrees. Place paper or silicone baking cups into muffin pans. Thoroughly mix flours, baking powder, cinnamon, and salt in a large bowl. Whisk together the zest, juice, milk, oil, honey, and egg whites in another bowl. Stir in the carrot. Pour over dry ingredients and fold in with a spatula just until dry ingredients are moistened. Scoop batter into muffin cups and bake 20-25 minutes.

Recipe created 1996-05-04.

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