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Carrot and Orange-Ginger Muffins

6
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
12
Difficulty
Easy
Fresh ginger gives these muffins zing. They’re deliciously spicy, great on their own or spread with a little light cream cheese.*

Ingredients

cooking spray

2 spray(s)

whole wheat flour

1 cup(s)

all-purpose flour

1 cup(s)

table salt

½ tsp

baking powder

1 tsp

baking soda

1 tsp

ground nutmeg

1 tsp

salted butter

2 Tbsp

shredded carrot(s)

2 cup(s), about 3 large carrots

ginger root

2 Tbsp, freshly grated, or less to taste

orange zest

1 Tbsp

unsweetened orange juice

¼ cup(s)

egg(s)

4 large

reduced-fat sour cream

⅓ Tbsp

Sugar in the Raw Turbinado natural cane sugar

32 tsp, (2/3 cup)

Instructions

  1. Preheat oven to 375ºF. Coat a 12-hole muffin tin with cooking spray.
  2. In a large mixing bowl, combine whole wheat flour, all-purpose flour, salt, baking powder, baking soda and nutmeg; mix well and set aside.
  3. 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.
  4. 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.

Notes

*Could affect POINTS values.Add a twist by substituting honey for the raw sugar or using lemon juice and zest instead of orange.

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