Carrot Muffins

Carrot Muffins


We used to make these when Dan and Katie were growing up - often served them with a homemade soup.

1 ¾ cup flour

1/3 cup packed brown sugar

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

¼ tsp salt

½ cup shredded carrot

¾ cup orange juice

2 TBSP oil

1 ½ tsp grated orange peel

1 tsp vanilla

1 egg

Heat oven to 375 F.  

Spray bottoms only of 12 muffin cups with nonstick cooking spray or line with paper baking cups.

1. In large bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, and salt; mix well.
2. In small bowl, combine carrot, orange juice, oil, orange peel, vanilla, and egg.
3. Add mixture to dry ingredients; stir just until dry ingredients are moistened.
4. Fill muffin cups ¾ full.
5. Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean.
6. Cool in pan 1 minute then remove.