A picture alone may not be convincing but coupled with my
affirmation, leaves no doubt that this muffin is worth a try.
It has a tender crumb with a mix of delicious ingredients and
bakes into a delicious treat for breakfast or really anytime
one needs a snack.
Carrots, oats, whole wheat flour and orange juice mingle
together in a nutritious soft clump.
A swirl of thin, cream cheese frosting is optional
but gives an added sweet flavor.
I used 12 large-size muffin papers which the batter filled
quite full. On half I sprinkled some streusel and the rest I left
plain. The streusel topping adds some crunch and frosting
adds sweetness .. it is all a matter of taste.
ORANGE CARROT MUFFINS
1 cup all-purpose flour
½ cup whole wheat flour
3/4 cup brown sugar, lightly packed
½ cup quick oats
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ tsp. cinnamon
Stir dry ingredients together until mixed; set aside.
½ cup orange juice
grated peel of 1 orange
1 cup grated carrots
2/3 cup plain yogurt
1/3 cup melted butter
In a mixing bowl, whip eggs with a fork or whisk.
Add remaining ingredients and whisk together until mixed.
Stir dry ingredients into egg mixture just until moistened.
Spoon into 12 greased or paper-lined muffin cups.
* Top with streusel if desired
Bake at 350 degrees for 20 to 25 minutes or until a wooden pick
inserted in center comes out clean.
This recipe makes 12 large muffins or 14 regular size.
*Streusel: combine ¼ cup brown sugar, ¼ cup flour,
2 Tbsp. melted butter until mixture resembles moist crumbs.