Carrot and orange-ginger muffins
Whole wheat flour
2 cup(s), about 3 large carrots
2 tbsp(s), freshly grated, or less to taste
Unsweetened orange juice
Reduced-fat sour cream
SUGAR IN THE RAW Turbinado natural cane sugar
32 tsp(s), (2/3 cup)
- Preheat oven to 375ºF. Coat a 12-hole muffin tin with cooking spray.
- In a large mixing bowl, combine whole wheat flour, all-purpose flour, salt, baking powder, baking soda and nutmeg; mix well and set aside.
- Using an electric mixer, cream butter with sugar in a large bowl. Add carrots, ginger, orange zest and juice; mix until combined. Add eggs, one at a time, beating after each addition. Add sour cream and blend. Add flour mixture; mix until well combined but do not over-beat.
- Pour batter into prepared muffin holes almost to the top. Bake until a toothpick inserted in center of a muffin comes out clean, about 20 to 25 minutes. Serve warm or cooled. Yields 1 muffin per serving.