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Carrot Orange Muffins Recipe
|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)|
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
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.