Carrot Muffins

Submitted by Mairead Kelly

"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!!!"

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 12 muffins
• Serves: 12

ingredients

• 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

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

[Rabab A.]

A very good recipe ... I made it with some changes after reading the reviews ... I used brown instead of white sugar then added an additional 1/4 cup of white sugar ... I used all purpose flour as I didn't have whole wheat flour ... I added 1/2 tsp of vanilla ... used vegetable oil instead of margarine ... added 1 1/2 tsp of cinnamon ... they were moist and really good ... but they took a bit longer to bake than stated about 27 min ... next time I would substitute orange juice with apples pealed, shredded, processed, then sifted ... as I prefer apple with carrots ... I would also add 1/3-1/2 cup of walnuts to the batter ... will add some whole oats on top and maybe a tsp of coconut ... thank you so much for posting a great recipe!

 

[nanbiondo]

This recipe is excellent. I did make these changes to suit my tastes:<br/>Sub'd 1C White Flour & 1C Almond Flour<br/>Sub'd Brown Sugar for white<br/>Sub'd Buttermilk for OJ<br/>Sub'd Butter for Marg.<br/>Added vanilla, 3/4 tsp Allspice, <1/2 tsp Ground Clove<br/>Sprinkled Brown Sugar mixed w/ cinnamon on top before baking.<br/><br/>Next time I will cut back on the butter by 1/4 C.

 

[GrumpyIrishLady]

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!

 

[PainterCook]

We baked these for an early morning birdwatching stint and everyone loved them. Here's what I did differently: 1/2 cup canola oil vs. margarine; 1/2 cup raisins; and 1/2 cup brown sugar vs. white. I also added a teaspoon of vanilla extract and an extra dash of cinnamon.

 

[CristianaBarata]

Best carrot muffins ever! You can never tell it's whole wheat!<br/><br/>I turned some of them into cupcakes by adding a cinammon frosting - it just worked amazingly well!<br/><br/>- Cinammon frosting:<br/>250 gr. cream cheese<br/>5 tbs softened butter<br/>300 gr icing sugar<br/>1 tsp cinammon