Shredded carrots and orange zest make this a great muffin for breakfast!
I’ll admit it- I’m a big fan of breakfast. Pancakes, eggs, bacon, french toast….I love it all. I, however, am not a fan of cooking a big breakfast. Muffins can be a perfect in between. Make them the night before and they’re ready to go the next day.
I cheated a bit with this post because this recipe isn’t from my old cookbook. This is actually a recipe from one of my Southern Living magazines. But I have made these muffins many times and they are always delicious!
Carrot Orange Muffins
1 and 1/2 cups all-purpose flour
3/4 cup firmly packed dark brown sugar
1 Tbsp. poppy seeds
1 and 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
2 large eggs
5 Tbsp. olive oil
1 Tbsp. orange zest
2 cups shredded carrots
3/4 cup buttermilk
1/2 cup walnuts (optional)
1)Preheat oven to 375*F.
2)In a large bowl, whisk together flour, dark brown sugar, poppy seeds, baking powder, baking soda, and salt.
3)Stir in eggs, olive oil, and orange zest.
4)Fold in shredded carrots, buttermilk, and nuts.
5)Mix well. Place paper baking cups in a muffin pan.
6)Spoon batter into cups, filling 2/3 full.
7)Bake 20-22 minutes or until golden brown.