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Photo of Carrot and Orange-Ginger Muffins by WW

Carrot and Orange-Ginger Muffins

6
Points® value
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.

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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