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Beet OR Carrot Muffins

 1/2 cups all-purpose flour
3/4 cup firmly packed dark brown sugar
1 tablespoon poppy seeds
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs
5 tablespoons olive oil
1 tablespoon firmly packed orange zest
2 cups shredded carrots
3/4 cup low-fat buttermilk
12 paper baking cups

Preheat oven to 375°. Whisk together flour, brown sugar, poppy seeds,
baking powder, baking soda, and salt in a large bowl. Stir in eggs,
olive oil, and orange zest. Fold in shredded carrots and buttermilk.
Place paper baking cups in a 12-cup muffin pan. Spoon batter into
cups, filling two-thirds full.  Bake 20 to 22 minutes or until golden
Beet-Poppy Seed Muffins: Switch up the color and flavor by using
shredded beets in place of carrots. Prepare recipe as directed,
substituting 1 large fresh beet, peeled and shredded (about 1 1/2
cups), for carrots. Omit buttermilk. (Do not squeeze juice from
shredded beet.)

This entry is related to the following products. Click on any of them for more information.
Beet, Carrot, Eggs, Buttermilk,