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Orange Carrot Muffins

Nutmeg, cloves and orange peel make these carrot muffins a special anytime treat.
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    1 dozen

Ingredients

  • 1/3 cup butter-flavored shortening
  • 1/2 cup sugar
  • 2 large eggs
  • 1/2 cup orange juice
  • 1-3/4 cups all-purpose flour
  • 3 teaspoons grated orange zest
  • 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 zest, 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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 173 calories, 6g fat (2g saturated fat), 35mg cholesterol, 156mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 3g protein.

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