CARROT ORANGE WALNUT MUFFINS

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carrot orange walnut muffinsA 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.

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Barbara Spalding RDN Culinary Dietitian

Hi, I am

Barbara Spalding MS, RDN, Culinary Dietitian

As a dietitian and world traveler, I love bold flavors — in food and in life. 14 years ago, I fell down the rabbit hole into Breast Cancer Wonderland. Since then, I’ve learned to cook differently while savoring the pleasures of food and companionship. I’ve built a resilient new life and a bold new kitchen. Let me show you the flavors of the world.
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CARROT ORANGE WALNUT MUFFINS
Votes: 0
Rating: 0
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Course
Course Breakfast, Snacks
Cuisine
Cuisine American
Prep Time
10 minutes
Prep Time 10 minutes
Cook Time
15-20 minutes
Cook Time 15-20 minutes
Servings
muffins
Servings
muffins
Ingredients
Course
Course Breakfast, Snacks
Cuisine
Cuisine American
Prep Time
10 minutes
Prep Time 10 minutes
Cook Time
15-20 minutes
Cook Time 15-20 minutes
Servings
muffins
Servings
muffins
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Defrost the carrots overnight in the refrigerator.
  2. Preheat the oven to 375 degrees F.
  3. Prepare muffin tins with paper muffin liners.
  4. Puree the defrosted carrots in a food processor.
  5. Gently mix carrots, flour, eggs, baking powder, salt, orange juice and maple syrup in a large bowl. Do not overmix.
  6. Fold in the walnuts.
  7. Fill muffin tins approximately half- full with batter.
  8. Bake at 375 degrees F for approximately 15-20 minutes until done.
Recipe Notes

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).

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