Whole Wheat + Carrots...Can It GET Any HEALTHIER???

As an Iron Chef would say: "My inspiration for these muffins came from a bag of baby carrots sitting in my fridge that I totally forgot about." And boy are these SO much yummier! These muffins have such a light flavor with just a hint of sweetness from the brown sugar and dried fruit. They're also crunchy and nutty from the walnuts and whole wheat flour. DEFINITELY something you'll wanna have for breakfast or a morning/afternoon snack!

Ingredients: (6 muffins)

1/2 c + 2 Tbsp whole wheat flour
1/4 c packed brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 c (1/2 stick) margarine, softened
2 Tbsp orange juice
1 egg, beaten
3/4 c grated carrots (I used baby carrots, grated in a food processor)
1/4 c Tropical mix (dried fruit)

1/4 c chopped walnuts

Prep:

1. Preheat oven to at 350°F. Grease or line a 6-cup muffins pan.

2. In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt.

3. In another bowl, beat the margarine, orange juice and egg on medium speed for 1 minute. Stir into dry ingredients just until blended. Fold in carrots and dried fruit.

4. Fill muffin cups half full with batter. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.