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50 minutes
Prep: 10 minutes
Cook: 20 minutes
394 calories per serving view nutrition facts
12 servings
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| 1 3/4 | cup | flour, all-purpose | |
| 2 | teaspoons | baking powder | |
| 1 | teaspoon | baking soda | |
| 1 1/2 | teaspoon | cinnamon | |
| 1/2 | teaspoon | nutmeg | freshly grated |
| 3/4 | teaspoons | salt | |
| 4 | large | eggs | |
| 1 1/2 | cup | sugar | |
| 1/2 | cup | brown sugar, dark | packed |
| 1 | teaspoon | vanilla extract | |
| 1 | cup | vegetable oil | |
| 2 | tablespoons | orange juice | |
| 3 | cups | carrots | grated |
| 1/2 | cup | walnuts | finely chopped |
| 1/2 | cup | chocolate (semi-sweet) | semi-sweet chip morsels |
Preheat the oven to 375 degrees and line 2 muffin pans with cupcake liners.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a mixing bowl, beat the eggs at medium speed until blended.
Gradually beat in the granulated sugar and the dark brown sugar.
Add the vanilla, vegetable oil and orange juice and mix until combined and smooth.
On low speed mix in one-third of the flour mixture.
Scrape down the sides as necessary. Continue to add the flour mixture in thirds until just smooth.
Fold in the grated carrots, walnuts and chocolate morsels.
Fill the muffin cups about two-thirds full and bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 15 to 20 minutes and remove from muffin tins.
Frost with Cream Cheese Frosting.
| % Daily Value* | |
| Total Fat 23.0g | 36% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 236mg | 10% |
| Total Carbohydrate 43.0g | 14% |
| Dietary Fiber 2.0g | 7% |
| Sugars 27.0g | |
| Protein 6.0g | 11% |
| Vitamin A | 94% | Vitamin C | 4% | |
| Calcium | 4% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The National Heart, Lung and Blood institute (HTLBI) recently lowered it's cholesterol guidelines. The recommendations indicate that......
In this recipe, we use whole wheat pastry flour and all purpose flour, reduce the amount of the sugar, let the cookies appear much more healthy.
