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Carrot Muffins

Posted By :
November 19, 2012  

Carrot Muffins
Difficulty Level: Easy
Preparation Time: 15 minutes
Cooking Time: 22-25 minutes
Servings: 12 muffins

Ingredients

1 cup whole wheat flour


1 cup all purpose flour


1 lb (16 oz. bag) fresh carrots, finely grated


1 cup sugar or sugar substitute


¾ cup canola oil


¼ cup orange juice, fresh or bottled


1 orange, zested (optional)


4 eggs


2 Tbsp lemon juice


1 tsp baking powder


1 tsp baking soda


1 tsp vanilla extract


½ tsp cinnamon


½ tsp salt

Directions

1. Preheat the oven to 350°F. In the bowl of an electric mixer, or with a hand mixer, beat the flours, carrots, sugar, oil, orange juice, orange zest, eggs, lemon juice, baking powder, baking soda, vanilla extract, cinnamon, and salt until well combined, about 1 - 2 minutes. Pour the batter into a 12 generously greased muffin tin (or 2 greased disposable muffin tins) , filling the cups two - thirds full.


 


2. Bake for 22 - 25 minutes until the center tests clean with a toothpick. Do not over bake. Allow to cool on a wire rack. Store in an airtight container for maximum freshness.


 


** recipe exerpted from Chic Made Simple by Esther Deutch.  Recipe submitted with permission as part of a review on the Edgeware Better Zester.  Read the review here!

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