Carolyn says: "Low-fat buttermilk gives a dose of vitamin B12 and potassium in these tender, delicious muffins."
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
How to Make It
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 7g; Carbs 7g; Fiber 1g; Fat 9g
I was a little skeptical about this recipe at first, but I was sure proven wrong! Poppy seeds are usually something I omit from recipes, but combined with the orange zest (Don't skip this part!) it's pretty amazing. I found this recipe easy and quick to make. I did find that my muffin tins were very full and the muffins still rose nicely with a crown. I had very little spillage over the cups.
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