Options

Format:
Include:
PRINT
See more
Photo: Greg Dupree; Styling: Caroline M. Cunningham

Carrot-Poppy Seed Muffins

Carolyn says: "Low-fat buttermilk gives a dose of vitamin B12 and potassium in these tender, delicious muffins."

Southern Living JANUARY 2014

  • Yield: Makes 1 dozen
  • Hands-on: 15 Minutes
  • Total: 35 Minutes

Ingredients

  • 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

Preparation

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

Nutritional Information

Amount per serving
  • Calories: 160
  • Fat: 6g
  • Protein: 2.9g
  • Carbohydrate: 24.4g
  • Fiber: 0.8g
advertisement

Go to Full Version of

Carrot-Poppy Seed Muffins Recipe

advertisement