Carrot Muffins

Mairead Kelly's Note:

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!!!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• 1 egg
• ¾ cup orange juice
• ½ cup melted margarine
• ½ cup sugar
• 1 cup white flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon (more or less to taste)
• 2 cups shredded carrots

Directions:

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

Reviews

[dknemeyer]

needs a bit more sweetness...

[Dewdropdeb]

Excellent recipe. I switched butter for the margarine as I refuse to use chemicals in my cooking. Not to mention butter tastes much better! ;) Used fine grate for carrots and the resulting cupcakes were dense and moist. I sprinkled a little sugar on top before baling to give them a crunchy sheen. Everyone loved them. Will definitely make again!

[WinnipegMom]

Great muffin! I shredded my carrots on the fine grater to try and hide them from my kids and it worked! I really enjoyed that these had whole wheat flour in them. We all love these. I also substituted the orange juice with sour milk and the margarine with oil. I'll be making these again and again.