CARROT ORANGE WALNUT MUFFINS
A few years back I was thinking about muffins, and came up with this carrot orange walnut muffin. I hope you enjoy it. It is a little on the savory side yet a terrific addition to your breakfast lineup.
Made with frozen carrots, each muffin provides vitamin A, beta-carotene and 3 grams of fiber
Packed full of vitamin A and beta-carotene, and containing 3 grams of fiber, the recipe uses frozen carrots, which gives them their bold color. These muffins also contain walnuts, which are a source of alpha-linolenic acid, an essential omega-3 fatty acid that we need in our diet. Try these muffins this weekend, and let me know what you think.
Technique Tip: These muffins are easy to make in a large batch and freeze well, stored in a plastic bag. Make sure to put the date on the bag so you’ll know how old they are when you get ready to reheat them and serve.
FREE DOWNLOAD Set up the best Basic Pantry!
Learn how to build a well stocked pantry from Culinary Dietitian, Barbara Spalding. When you have these ingredients on hand you can always make a meal even when you haven’t been to the store.
|Prep Time||10 minutes|
|Cook Time||15-20 minutes|
- Defrost the carrots overnight in the refrigerator.
- Preheat the oven to 375 degrees F.
- Prepare muffin tins with paper muffin liners.
- Puree the defrosted carrots in a food processor.
- Gently mix carrots, flour, eggs, baking powder, salt, orange juice and maple syrup in a large bowl. Do not overmix.
- Fold in the walnuts.
- Fill muffin tins approximately half- full with batter.
- Bake at 375 degrees F for approximately 15-20 minutes until done.
Nutrition information per serving: 142 calories; 6 grams fat; 0.5 grams saturated fat; 0 grams transfat; 25 mg cholesterol; 210 mg sodium; 18 grams carbohydrate; 3 grams dietary fiber; 4 grams protein (values are approximate).