Carrot-Poppy Seed Muffins

Carrot-Poppy Seed Muffins Recipe
Photo: Greg Dupree; Styling: Caroline M. Cunningham
Carolyn says: "Low-fat buttermilk gives a dose of vitamin B12 and potassium in these tender, delicious muffins."


Makes 1 dozen
Total time: 35 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 15 Minutes
Total: 35 Minutes

Nutritional Information

Calories 160
Fat 6 g
Protein 2.9 g
Carbohydrate 24.4 g
Fiber 0.8 g


1 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 (about 3 large)
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 brown.

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 2.7g; Carbs 24.7g; Fiber 1g; Fat 5.9g

Carolyn O'Neil,

The Slim Down South Cookbook, Oxmoor House, 2013,

Southern Living

January 2014
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