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Carrot-Poppy Seed Muffins

Photo: Greg Dupree; Styling: Caroline M. Cunningham
Hands-on time 15 mins
Total time 35 mins
Yield Makes 1 dozen
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

Nutrition Information

  • calories 160
  • fat 6 g
  • protein 2.9 g
  • carbohydrate 24.4 g
  • fiber 0.8 g

How to Make It

  1. 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.

  2. 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

The Slim Down South Cookbook, Oxmoor House, 2013