Carrot Wheat Muffins Recipe

Summary

Cooking Time25 MinCuisine
CourseMethod
Main Ingredient

Ingredients

 Whole wheat flour1 Cup (16 tbs)
 All purpose flour1 Cup (16 tbs)
 Baking powder3 Teaspoon
 Salt3⁄4 Teaspoon
 Sugar1⁄4 Cup (4 tbs)
 Coarsely grated carrots1 Cup (16 tbs) (2 Medium Or 1 Large)
 Grated orange peel1 Teaspoon (Fresh Ones)
 Egg1
 Milk1 Cup (16 tbs)
 Molasses1⁄4 Cup (4 tbs)
 Vegetable oil1⁄4 Cup (4 tbs)

Nutrition Facts

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

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.
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