Carrot and Orange-Ginger Muffins
6
Points®
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(s)
Baking powder
1 tsp(s)
Baking soda
1 tsp(s)
Ground nutmeg
1 tsp(s)
Salted butter
2 tbsp(s)
Shredded carrots
2 cup(s), about 3 large carrots
Ginger root
2 tbsp(s), freshly grated, or less to taste
Orange zest
1 tbsp(s)
Unsweetened orange juice
¼ cup(s)
Raw egg
4 large
Reduced-fat sour cream
⅓ tbsp(s)
SUGAR IN THE RAW Turbinado natural cane sugar
32 tsp(s), (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.
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