CARROT MUFFINS

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Carrot Muffins image

I've tried many variations of carrot muffins, and these are by far the best! They aren't too sweet, they have the perfect amount of carrots in them, they stay moist, and they're good for you!!!

Provided by Mairead Kelly

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 egg
3/4 cup orange juice
1/2 cup melted margarine
1/2 cup sugar
1 cup white flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (more or less to taste)
2 cups shredded carrots

Steps:

  • Beat egg lightly in large bowl.
  • Add orange juice, margarine, and sugar, beat well.
  • Sift together dry ingredients.
  • Stir into egg mixture, mix only till moistened.
  • Gently fold in shredded carrots (I shred the carrots in my food processor).
  • Spoon into well greased muffin pans about 2/3 full.
  • Bake for 15-20 minutes at 400 degrees.

Nutrition Facts : Calories 194.2, Fat 8.4, SaturatedFat 1.8, Cholesterol 15.5, Sodium 289.5, Carbohydrate 27.5, Fiber 2.1, Sugar 10.7, Protein 3.3

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