Orange Carrot Muffins
This is a great way to
clean out the produce
drawers in the
refrigerator…and tasty!
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2 cup all purpose flour
2 cups whole meal or whole wheat flour
1 cup oat bran
½ cup white sugar
½ cup brown sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon freshly grated nutmeg
2 carrots, scrubbed, skins and all
2 oranges, scrubbed, skins and all
2 cups orange juice
3 eggs
1 cup canola oil
In a large bowl, whisk together the dry ingredients. Using your food processor, finely chop the carrots
and oranges. Fold into the dry ingredients. In a medium bowl, whisk together the orange juice, eggs
and canola oil. Stir gently into the dry ingredients. Portion into mini muffin tins. Bake in a preheated
400 degree oven about 10 – 15 minutes. Makes 96 mini muffins.
Nutritional analysis per muffin: 54 calories, 1 gram protein, 7 grams carbohydrates,
2.6 grams fat, (0 grams trans fat), 32 mg. sodium, 1 gram fiber.
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