Walnut Carrot Cake Muffins

• 2 cups firmly packed finely grated carrots
• Juice of 1 large orange
• 2 teaspoons Vanilla extract
• 1/4 cup light olive oil
• 1 cup honey, liquefied in microwave (30 sec.)
• 1/2 cup crushed or chopped pineapple, drained
• 1 cup unbleached white flour
• 1 1/2 cups whole-wheat pastry flour
• 2 teaspoons Baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 3/4 cup California walnuts, chopped

Preparation

1 Preheat oven to 350°F.
2 In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.
3 In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
4 Blend the dry ingredients into the carrot mixture, stirring until just mixed.
5 Pour the batter into a 12-cup muffin pan lined with paper liners. Fill muffin cups 2/3 full. Bake for 30-35 minutes.

Source: California Walnut Board