Freckles in April: Citrus & Cinnamon Carrot Muffins

Thursday, August 13, 2015

Citrus & Cinnamon Carrot Muffins

I had breakfast with some old friends this week and we got to talking about muffins. Since I generally have a fantastic recipe in my binder for just about everything, one friend asked if I had any recipes for muffins that she should know about. And I drew a blank because I honestly couldn't tell you the last time I even ATE a muffin, much less made some. I'm not sure kids LOVE muffins and they're awesome to keep in the freezer for easy breakfasts and lunches during the school year.

And so I went home and made muffins.

For some reason I am always swimming in carrots so that's the direction I went. I had an orange on hand from a salad I ended up not making so that went in too. You could use orange juice instead but my family needs all the fiber they can get so I threw the whole thing in. Also, I was super low on all purpose flour so I used what I had (probably 1/4 cup) and filled the rest of the measuring cup with oat flour (aka ground up oatmeal). It makes them a bit more hearty and healthy but also makes them taste a bit more healthy, if you know what I mean. It's an option.

The end result is lightly sweet and high in fiber. My kids were a bit skeptical (visible vegetables and all that) but they each gobbled up two after they got home from school. I'll be storing the rest in the freezer and sticking them in lunchboxes!

Citrus & Cinnamon Carrot Muffins

Makes 2 dozen

2 eggs
1 large orange
1/2 c butter, melted and cooled a bit
1/2 c apple sauce
1 c sugar
2 c white wheat flour
2 c all purpose flour
2 t baking powder
1 t baking soda
1 t salt
1 T cinnamon
4 c shredded carrots

Preheat oven to 400 degrees.

Zest half the orange then slice off the peel and cut the orange into quarters.

In the bowl of a food processor fitted with the blade attachment, mix the eggs, zest, orange sections, sugar, and apple sauce until smooth. With the processor running, drizzle in the melted and cooled butter.

Transfer orange mixture to a mixing bowl then switch out the blade for the grating wheel and shred your carrots.

 Stir wheat flour, AP flour, baking powder, baking soda, salt, and cinnamon into orange mixture. Fold in carrots. If your batter is too thick add milk a tablespoon at a time until it's a little looser.

Grease a muffin tin then fill each well about 2/3 full. Bake for 15 minutes or until you see some browning on the tops. Let cool then store any extras in an airtight container in the freezer.


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1 comment:

  1. Yum this sounds delicious and healthy! Can't wait to try them!


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