Morning Glory Muffins – a delicious recipe with carrots, orange rind, whole wheat flour, u00bc, baking soda, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 F. Spray with non-stick cooking spray. Cut up the carrots and peel them. Then grate the carrots with the largest holes. You should have 1 cup of shredded carrots. Wash the orange with cold water and pat it dry. Rub the orange along the grater on the medium sided holes. Rub it gently so you do not get the white bitter part beneath it. Grate enough to measure 1 tsp. Pour the whole wheat flour, all purpose flour, wheat germ, baking soda, baking powder, and ground cinnamon into the second mixing bowl. With the wooden spoon stir the flour mixture until it is well combined. Crack the 2 eggs into a small bowl. Pour the eggs, yogurt, honey, vegetable oil, and grated orange peel into another mixing bowl. Stir with fork until it is well combined. Stir flour mixture until it is moistened it should be lumpy. Fill the muffin trays three quarters full. Set the timer for 18 minutes and let it bake. Best to serve room temperature.
487
kcal
Calories
18
g
Fat
73
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 carrots (About 6 ounces) = grate 1 cup, 1 orange rind (About 8 ounces) = grate 1 tsp, 1 1/2 cups whole wheat flour, 1/4 cup wheat germ, and more.
Yes, Morning Glory Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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