This delicious and healthy snack is packed with flavor – so good, you’ll be reaching for another!
1 c grated carrots
1 c fresh squeezed orange juice
orange zest from one orange
1-inch slice of ginger root, peeled and grated
3/4 cup sugar
4 Tbsp melted butter or 1/4 c vegetable oil
2 c flour
1/2 tsp baking soda
1 +1/2 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1 tsp allspice
½ tsp nutmeg
1 c dried cranberries (optional)
2 Tbsp ground flax seeds or wheat germ (optional)
¼ cup granulated sugar
1 tbsp grated orange zest
Grate the rind from your oranges before juicing. Put aside the zest from one orange, plus 1 Tbsp from another orange. Approx. 4 large oranges should yield 1 c juice.
Mix together in a blender grated carrots, orange juice, orange zest, grated ginger, sugar and egg, and – if you’re using them – ground flax seeds or wheat germ. Add the vegetable oil or melted butter to the mix.
In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg.
Add the wet ingredients to the dry ingredients and mix well. Stir in dried cranberries (optional).
Spoon batter into lightly oiled muffin pans, filling three-quarters full. Bake in a lightly oiled muffin tin for 30-40 minutes at 350ºF (175ºC), or until a toothpick stuck into the cake comes out clean.
Prepare the topping by mixing sugar with orange rind in a small bowl. After the muffins have baked for about 15 to 20 minutes, remove from oven and sprinkle the topping over the muffins in each cup, then return to the oven to finish baking.