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Carrot Wheat Muffins Recipe
|Whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Coarsely grated carrots||1 Cup (16 tbs) (2 Medium Or 1 Large)|
|Grated orange peel||1 Teaspoon (Fresh Ones)|
|Milk||1 Cup (16 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2092 Calories from Fat 631
% Daily Value*
Total Fat 71 g109.8%
Saturated Fat 13.6 g68%
Trans Fat 0 g
Cholesterol 234.1 mg
Sodium 2926.4 mg121.9%
Total Carbohydrates 332 g110.7%
Dietary Fiber 23.4 g93.5%
Sugars 115.9 g
Protein 46 g91.1%
Vitamin A 437.8% Vitamin C 23.9%
Calcium 167.4% Iron 99.6%
*Based on a 2000 Calorie diet
Level off and sift with baking powder, salt and sugar into mixing bowl.
Stir in carrots and orange peel.
In small bowl, beat egg with milk, molasses and oil.
Stir into dry mixture just enough to moisten well but do not beat.
Fill greased muffin pans 3/4 full.
Bake at 400°F about 25 minutes.
Serve warm with butter.