Carrot and Orange Muffins
1 cup unbleached all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 teaspoon freshly grated orange zest
1/2 cup plus 2 tablespoons orange juice
1/2 cup non-fat or low-fat milk
1/4 cup vegetable oil
2 tablespoons honey
2 egg whites
1 cup coarsely grated carrot
Preheat oven to 400 degrees. Place paper baking cups into muffin pans,
and lightly spray with cooking spray, if desired. Thoroughly mix flours,
baking powder, cinnamon, and salt in a large bowl. Whisk together the
zest, juice, milk, oil, honey, and egg whites in another bowl. Stir in
the carrot. Pour over dry ingredients and fold in with a rubber spatula
just until dry ingredients are moistened. Scoop batter into muffin cups
and bake 20-25 minutes.
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