Breakfast for 12

Carrot Muffins

Name: Carrot Muffins
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 egg; 3/4 cup orange juice; 1/2 cup melted margarine; 1/2 cup sugar; 1 cup white flour; 1 cup whole wheat flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon (optional); 2 cups shredded carrots

Shredded carrots, orange juice, and whole wheat flour bake into lightly sweet muffins with a tender crumb.

$0.18per serving $

40 minstart to table

12servings

American Vegetarian Kid-friendly Budget Breakfasts Back to school

Ingredients

1 egg
3/4 cup orange juice
1/2 cup melted margarine
1/2 cup sugar
1 cup white flour
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (optional)
2 cups shredded carrots

Steps

Heat the oven to 375 F and grease a 12-cup muffin pan with margarine.
Whisk the egg, orange juice, melted margarine, and sugar in a large bowl.
Stir the white flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon in another bowl.
Add the dry mixture and shredded carrots to the wet mixture and stir just until combined.
Divide the batter among the muffin cups and bake for 20 to 22 minutes, until the centers are firm.