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Beet OR Carrot Muffins

 1/2 cups all-purpose flour
3/4 cup firmly packed dark brown sugar
1 tablespoon poppy seeds
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs
5 tablespoons olive oil
1 tablespoon firmly packed orange zest
2 cups shredded carrots
3/4 cup low-fat buttermilk
12 paper baking cups

Preheat oven to 375°. 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.
Place paper baking cups in a 12-cup muffin pan. Spoon batter into
cups, filling two-thirds full.  Bake 20 to 22 minutes or until golden
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.)

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