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Carrot Orange Muffins

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Posted on 2008-04-21

More in Mothers Day Muffins:

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Carrot Orange Muffins 3635 views
-0.71 avg rating
7 votes

 

This muffin is full of flavor, but low on calories, fat and carbs, with the suggested substitutions.

Ingredients

1 c brown sugar
1/2 c canola oil (substitution: 1/2 cup apple sauce)
2 eggs
1 c whole-wheat flour
1/2 c all-purpose flour
1 t baking powder
1 t baking soda
1 t cinnamon
1/2 t nutmeg
1/4 t cloves
1/2 t ginger
1 T orange zest
1 c pureed carrots
1 T orange juice


Directions

Boil or steam 4-5 large carrots for 20 minutes or until soft.
Cool.

Meanwhile preheat oven to 350 degrees. Coat a 12-cup muffin tin with nonstick vegetable spray.

Puree carrots in food process until silky smooth, adding cooking water as necessary. Set aside.

Beat together brown sugar, oil (or applesauce substitute) and eggs.

In a separate bowl, mix flours, baking powder, baking soda, spices and orange zest. Slowly blend into egg, sugar and oil mixture.

Blend in pureed carrots and orange juice and mix until just combined.

Spoon approximately 3/4 cup of batter into prepared tin. Bake for 15 to 20 minutes.


 

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