Carrot Orange Breakfast Muffins

These muffins quick and easy to make and will get your day off to a great start

Oil & Vinegar, the one-stop shop for gourmet cooking products, provides this Carrot Orange Breakfast Muffins recipe. They’re quick and easy to make and will get your day off to a great start. Using their Carrot Ketch’up requires no grating or peeling, turning a quick recipe into an even quicker recipe and leaving more time for another cup of coffee (or tea).

Oil & Vinegar has locations across the U.S., and shoppers can pick up products at their local store or order online.

12
Servings
305
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups flour
  • 1 Cup oatmeal
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon cardamom
  • 2 eggs
  • 3/4 Cups plain yogurt
  • 1/2 Cup ketchup, such as Carrot Ketch’up
  • 1/2 Cup walnut oil
  • 1/2 Cup honey
  • 1/2 Cup orange juice
  • 1 Tablespoon orange zest
  • 1/3 Cup chopped walnuts

Directions

Heat oven to 375 degrees F.

Prepare standard size muffin tin with paper liners or by coating with a cooking spray.

In a large mixing bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, and cardamom.

Combine eggs, yogurt, Carrot Ketch’up, oil, honey, and orange juice in a bowl and whisk to combine thoroughly.

In a quart measuring bowl, combine eggs, yogurt, oil, honey, orange juice, and orange zest. Whisk to combine.

Add the dry ingredients to the wet and stir to combine.

Add nuts and fold into batter, being careful not to over blend.

Allow batter to rest for 10 minutes.

Pour batter into the prepared muffing tin filling each well to 3/4 full.

Bake 20 to 25 minutes until a skewer stuck through the middle comes out clean.

Nutritional Facts

Total Fat
16g
23%
Sugar
14g
16%
Saturated Fat
2g
8%
Cholesterol
6mg
2%
Carbohydrate, by difference
34g
26%
Protein
7g
15%
Vitamin A, RAE
12µg
2%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
71mg
7%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
39µg
10%
Iron, Fe
1mg
6%
Magnesium, Mg
27mg
8%
Niacin
2mg
14%
Phosphorus, P
105mg
15%
Riboflavin
1mg
91%
Selenium, Se
7µg
13%
Sodium, Na
333mg
22%
Thiamin
1mg
91%
Water
46g
2%
Zinc, Zn
1mg
13%

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.