Carrot Orange Muffins Recipe


Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyCourse
Main IngredientInterest Group


 Unbleached all purpose flour1 Cup (16 tbs)
 Whole wheat flour1 Cup (16 tbs)
 Baking powder2 Teaspoon
 Ground cinnamon1 Teaspoon
 Salt1⁄4 Teaspoon
 Freshly grated orange peel1 Teaspoon
 Orange juice10 Tablespoon (Preferably Freshly Squeezed)
 Skim milk1⁄2 Cup (8 tbs)
 Vegetable oil1⁄4 Cup (4 tbs)
 Honey2 Tablespoon
 Egg whites2 (2 Large Eggs)
 Coarsely grated carrots1 Cup (16 tbs)

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 mg

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


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.