Healthy Carrot Muffins


Things You’ll Need:

  • 1 egg (or egg beaters)
  • 3/4 cups orange juice
  • 1/2 C melted butter or margarine
  • 1/2 C sugar
  • 1 C white flour
  • 1 C wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 C shredded carrots
  • 1/4 C each: raisins, nuts and/or flax seed (optional)

Preheat your oven to 400F. Grease a muffin pan with 12 cups. I like to use cooking spray.

Peel the carrots and shred them in food processor. I suppose you could grate them by hand if you wanted to (I wouldn’t want to). About three large carrots ought to be enough

Beat the egg in a large bowl. Add the orange juice , margarine and sugar. Mix well.

Sift the dry ingredients together in a separate bowl. Stir the dry ingredients into the wet ingredients and mix only until moistened. Do not over mix.

Fold the shredded carrots gently into the batter.

Spoon the batter into the muffin cups. Fill the cups about 2/3 full. They will rise nicely.

Bake for about 15-20 minutes. Use a toothpick to test. If the toothpick comes out clean, they’re ready.