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Orange Carrot Muffins

 Orange Carrot Muffins
Nutmeg, cloves and orange peel make these carrot muffins a special anytime treat.
12 ServingsPrep: 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 King Arthur Unbleached 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,

2 of 2

Orange Carrot Muffins (continued)

Nutritional Facts: 6 g fat (2 g saturated fat), 35 mg cholesterol, 156 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.