Walnut Carrot Cake Muffins

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Walnut Carrot Cake Muffins
  • Duration
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  • 2 ServingsServings

Ingredients

  • 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

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