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.