Carrot-Poppy Seed Muffins

• 1 1/2 cups all-purpose flour
• 3/4 cup firmly packed dark brown sugar
• 1 tablespoon poppy seeds
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 2 large eggs
• 5 tablespoons olive oil
• 1 tablespoon firmly packed orange zest
• 2 cups shredded carrots (about 3 large)
• 3/4 cup low-fat buttermilk
• 12 paper baking cups

1. Preheat oven to 375u0b0. Whisk together flour, brown sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Stir in eggs, olive oil, and orange zest. Fold in shredded carrots and buttermilk. Place paper baking cups in a 12-cup muffin pan. Spoon batter into cups, filling two-thirds full. Bake 20 to 22 minutes or until golden brown.
2. Beet-Poppy Seed Muffins: Switch up the color and flavor by using shredded beets in place of carrots. Prepare recipe as directed, substituting 1 large fresh beet, peeled and shredded (about 1 1/2 cups), for carrots. Omit buttermilk. (Do not squeeze juice from shredded beet.) Calories 160; Protein 7g; Carbs 7g; Fiber 1g; Fat 9g

flour, brown sugar, poppy seeds, baking powder, baking soda, salt, eggs, olive oil, orange zest, carrots, lowfat buttermilk, baking cups

Taken from www.myrecipes.com/recipe/carrot-poppy-seed-muffins (may not work)