Walnut Carrot Cake Muffins

Name: Walnut Carrot Cake Muffins
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 Servings
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

Author:
Publish date:: May 22, 2010

45minDuration
35minCook Time
10minPrep Time
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

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