Community Pick
Carrot Muffins

photo by Jose G.




- 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
- 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.
Reviews
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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!
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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.
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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!
see 43 more reviews
Tweaks
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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!
see 7 more tweaks
RECIPE SUBMITTED BY
Mairead Kelly
Forest City, Iowa