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

How to Make It

Step 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.

Step 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

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