Carrot and Orange-Ginger Muffins
By naqgal90
Ingredients
- 2 spray(s) cooking spray
- 1 cup(s) whole wheat flour
- 1 cup(s) all-purpose flour
- 1/2 tsp table salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 2 Tbsp butter
- 2/3 cup(s) Tree of Life Turbinado sugar, or other brand of raw sugar
- 2 cup(s) shredded carrots, about 3 large carrots
- 2 Tbsp ginger root, freshly grated, or less to taste
- 1 tsp orange zest
- 1/4 cup(s) orange juice
- 4 large egg(s)
- 1/3 cup(s) reduced-fat sour cream
Details
Servings 12
Adapted from weightwatchers.com
Preparation
Step 1
In a large mixing bowl, combine whole wheat flour, all-purpose flour, salt, baking powder, baking soda and nutmeg; mix well and set aside.
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.
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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