Carrot Wheat Muffins Recipe
Ingredients
| Whole wheat flour | 1 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Carrots | 1 Cup (16 tbs), grated | |
| 1 teaspoon grated fresh orange peel | ||
| Egg | 1 | |
| Milk | 1 Cup (16 tbs) | |
| Molasses | 1/4 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
Directions
Spoon each flour into measuring cup.
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.
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.
Chef
