Orange-Spice Carrot Muffins

Treat your family with these muffins that are made with orange, carrots and nuts.

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  • prep time 20 min
  • total time 55 min
  • ingredients 9
  • servings 12
 

Ingredients

1
box (15.2 oz) cinnamon streusel muffin mix
1/2
teaspoon ground ginger
1/4
teaspoon ground nutmeg
2
eggs
1/4
cup frozen (thawed) orange juice concentrate
1/4
cup milk
1/4
cup vegetable or canola oil
1 1/2
cups packed shredded carrots
1
cup chopped walnuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F (375°F for dark or nonstick pan). Spray bottoms only of 12 regular-size muffin cups with cooking spray or place paper baking cup in each muffin cup.
  • 2 Set aside streusel packet from muffin mix. In large bowl, stir muffin mix, ginger and nutmeg. In medium bowl, beat eggs with fork. Stir in orange juice concentrate, milk and oil. Stir in carrots and 1/2 cup of the walnuts. Using rubber spatula, fold wet ingredients into dry ingredients just until moistened (batter may be slightly lumpy; do not overmix).
  • 3 Divide batter evenly among muffin cups, using 1/4 cup for each. (If any carrots are sticking out of batter, push in with finger.) Sprinkle reserved streusel over batter; top with remaining 1/2 cup walnuts. Bake 17 to 22 minutes or until golden brown and toothpick comes out almost clean. Cool 10 minutes; remove from pan to cooling rack.
  • 1 Heat oven to 400°F (375°F for dark or nonstick pan). Spray bottoms only of 12 regular-size muffin cups with cooking spray or place paper baking cup in each muffin cup.
  • 2 Set aside streusel packet from muffin mix. In large bowl, stir muffin mix, ginger and nutmeg. In medium bowl, beat eggs with fork. Stir in orange juice concentrate, milk and oil. Stir in carrots and 1/2 cup of the walnuts. Using rubber spatula, fold wet ingredients into dry ingredients just until moistened (batter may be slightly lumpy; do not overmix).
  • 3 Divide batter evenly among muffin cups, using 1/4 cup for each. (If any carrots are sticking out of batter, push in with finger.) Sprinkle reserved streusel over batter; top with remaining 1/2 cup walnuts. Bake 17 to 22 minutes or until golden brown and toothpick comes out almost clean. Cool 10 minutes; remove from pan to cooling rack.

EXPERT TIPS

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Expert Tips

Use a #16 ice cream scoop to portion batter into muffin cups for more evenly rounded muffin tops.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1g
1%
),
Cholesterol
35mg
35%;
Sodium
210mg
210%;
Total Carbohydrate
33g
33%
(Dietary Fiber
1g
1%
  Sugars
19g
19%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
8%;
Calcium
2%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.