Yields:
12 Servings
Difficulty: Medium
Cook Time:
30 Mins
I’m a big fan of carrot cake so I wanted to create a delicious carrot muffin for breakfast. My Orange Carrot Cake Muffins are a morning treat you’ll just love. Carrots are a healthy vegetable containing huge amounts of Vitamin A and also have Vitamin C & K along with potassium and fiber. Use your food processor to help grate the carrots. Or, you can purchase a bag of shredded carrots in your supermarket. Use a zester on an orange or use a vegetable peeler to take the top orange rind (zest) off and then chop the orange zest finely. Happy Cooking!
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Ingredients
Adjust Servings
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Carrot muffin ingredients
Instructions
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Prepare carrot cake muffin batter
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Preheat oven to 350*. Spray muffin tins with baking cooking spray. Using a large mixing bowl whisk in dry ingredients; flour, baking powder, baking soda, cinnamon, nutmeg and salt. Peel and shred carrots by using a food processor. Using a zester, zest the orange and add to carrots. Set aside.
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Using an electric mixer beat both sugars and the eggs until blended. Add softened butter slowly, placing mixer on low speed. Beat until smooth. Turn off mixer. Gently stir in the dry ingredients with a wooden spoon. Add the carrots and stir to blend. Pour into muffin tins using a 1/3 measuring cup.
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Bake for 25 minutes until lightly browned. Let cool for 5 minutes in pan. Use your knife around the edges of muffins before removing from muffin tins. Makes 10-12 large muffins.
