Carrot Muffins
At a Glance
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 12.00 muffins, serving(s)
Categories
- Breakfast
- Muffins
- Baking
Dietary
- Vegetarian
Allergens
- Egg
- Wheat
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Carrot Muffins brings together 1 egg, 3/4 cup orange juice, 1/2 cup melted margarine in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 12 servings.
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Equipment
Large bowl, sifter, muffin pan, oven
Ingredients
- 1 egg
- 3/4 cup orange juice
- 1/2 cup melted margarine
- 1/2 cup sugar
- 1 cup white flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (more or less to taste)
- 2 cups shredded carrots
Instructions
Beat egg lightly in large bowl.
Add orange juice, margarine, and sugar, beat well.
Sift together dry ingredients.
Stir into egg mixture, mix only till moistened.
Gently fold in shredded carrots (I shred the carrots in my food processor).
Spoon into well greased muffin pans about 2/3 full.
Bake for 15-20 minutes at 400 degrees.
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