Carrot-Poppy Seed Muffins

Name: Carrot-Poppy Seed Muffins
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 180
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 177 milliliters firmly packed dark brown sugar; 473 milliliters shredded carrots (about 3 large); 2 larges eggs; 355 milliliters all-purpose flour; 177 milliliters low-fat buttermilk; 5 Tbsps olive oil; 1 Tbsp firmly packed orange zest; 12 paper baking cups; 1 Tbsp poppy seeds; 1 teaspoons table salt

You can never have too many morn meal recipes, so give Carrot-Poppy Seed Muffins a try. One serving contains 19 calories, 0g of protein, and 1g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 180. From preparation to the plate, this recipe takes about 35 minutes. Head to the store and pick up poppy seeds, paper baking cups, buttermilk, and a few other things to make it today.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Whisk together flour, brown sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Stir in eggs, olive oil, and orange zest. Fold in shredded carrots and buttermilk.

Ingredients you will need

Baking Soda

Brown Sugar

Orange Zest

Poppy Seeds

Buttermilk

Olive Oil

Carrot

All Purpose Flour

Egg

Salt

Equipment you will use

Whisk

Bowl

Place paper baking cups in a 12-cup muffin pan. Spoon batter into cups, filling two-thirds full.

Equipment you will use

Muffin Tray

Bake 20 to 22 minutes or until golden brown.

Equipment you will use

Oven

Beet-Poppy Seed Muffins: Switch up the color and flavor by using shredded beets in place of carrots. Prepare recipe as directed, substituting 1 large fresh beet, peeled and shredded (about 1 1/2 cups), for carrots. Omit buttermilk. (Do not squeeze juice from shredded beet.) Calories 160; Protein 7g; Carbs 7g; Fiber 1g; Fat 9g

Ingredients you will need

Buttermilk

Poppy Seeds

Carrot

Beet