Orange Carrot Muffins Recipe

2.5 2 2
Orange Carrot Muffins Recipe
Orange Carrot Muffins Recipe photo by Taste of Home
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Orange Carrot Muffins Recipe

Read Reviews
2.5 2 2
Publisher Photo
Nutmeg, cloves and orange peel make these carrot muffins a special anytime treat.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

Nutritional Facts

1 each: 173 calories, 6g fat (2g saturated fat), 35mg cholesterol, 156mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Orange Carrot Muffins in Country February/March 2007, p51

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Reviews forOrange Carrot Muffins

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MY REVIEW
dloman User ID: 5994167 268126
Reviewed Jun. 19, 2017

"For me, this recipe did NOT turn out mushy at all and was very good! I like the mild orange flavor and it's not so sweet like a dessert muffin usually is. I've made these several times and every time they turn out great."

MY REVIEW
lisaandmilly User ID: 3519323 96410
Reviewed Jan. 7, 2011

"This muffin has a very mushy texture, likely due to the amount of carrot. It lacked sweetness and overall flavour. I threw them out."

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