Orange Carrot Muffins Recipe

Orange Carrot Muffins Recipe photo by Taste of Home

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Nutmeg, cloves and orange peel make these carrot muffins a special anytime treat.

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Orange Carrot Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 12 Servings

20 20 40

Ingredients

1/3 cup butter-flavored shortening
1/2 cup sugar
2 eggs
1/2 cup orange juice
1-3/4 cups all-purpose flour
3 teaspoons grated orange peel
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups shredded carrots

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Beat in orange juice. Combine the flour, orange peel, baking soda, baking powder, nutmeg and cloves; add to creamed mixture just until combined. Fold in carrots.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 173 calories, 6 g fat (2 g saturated fat), 35 mg cholesterol, 156 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Orange Carrot Muffins in Country February/March 2007, p51

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas