CARROT-ORANGE MUFFINS

Carrot-Orange Muffins image

Provided by Roosie

Time 35m

Yield 12-36 muffins

Number Of Ingredients 13

1 cup flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
2 egg whites, lightly beaten
1 teaspoon orange zest
6 tablespoons fresh orange juice
1/2 cup skim milk
2 tablespoons oil
2 tablespoons unsweetened applesauce
2 tablespoons honey
1 cup grated carrot

Steps:

Preheat oven to 400 degrees F.
Coat 12 regular-sized or 36 mini muffin cups with non-stick spray; set aside.
In a large bowl, stir together flour, whole wheat flour, baking powder, cinnamon and salt.
In a small bowl, stir together the egg whites, orange peel, orange juice, milk, oil, applesauce and honey.
Beat with a fork until well-combined.
(The mixture will look curdled.) Then stir in the carrots.
Add the carrot mixture to the flour mixture.
Stir just until moistened.
(The batter will be lumpy.) Spoon the batter into the prepared muffin cups, filling each cup about three-quarters full.
Bake for 14-16 minutes for mini muffins or 20-22 minutes for larger muffins, or until a toothpick inserted in the center comes out clean.
(Do not overbake.) Cool the muffins in the pan on a wire rack for 5 minutes.
Then remove the muffins from the pan.
Good served warm.