Happy New Year!

Happy New Year! I hope everyone had a wonderful New Year’s Eve! Hubby and I got dinner from Chilis and just snuggled up at home to watch the ball drop. I also did a considerable amount of internet surfing to watch the fireworks in England. I miss home a lot recently and really wish I could have seen the London fireworks in person. Hopefully we’ll get to go back again soon. I wouldn’t have spent this New Year’s any differently though. It was our first as Mr. and Mrs. and it felt so cozy to be snuggled up together at home.

This morning I cooked breakfast for my family. Breakfast is my favourite meal of the day and I’m always really excited about what I make. There are some days I could eat scrambled eggs, pancakes, and other breakfast delectables for dinner and be perfectly happy. So this morning I made something my mum had seen and liked the sound of; orange carrot muffins. They turned out really well. I would have prefered a slightly stronger orange taste, but it was a nice, subtle hint, so even without the strong flavour they tasted really nice. Perfect for a light breakfast (as we are having a roast dinner later today).

Even better, they are calorie friendly!

Orange carrot muffins

Source: Taste of Home: Breakfast and Brunch

Ingredients:

2 cups of shredded carrots

1 3/4 cups of all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/3 cup of butter (I used the Smart Balance kind)

1/2 cup of orange juice

1/2 cup of sugar

1/8 teaspoon of ground cloves

3 teaspoons of grated orange peel

2 eggs

1/8 teaspoon of ground nutmeg

Method:

Preheat oven to 350 degrees.

Combine your butter and sugar. Once light and fluffy, add your eggs followed by your orange juice. Mix until combined.

In a separate bowl, mix the orange peel, baking powder, flour, baking soda, nutmeg, and cloves. Once everything is blended, add to the juice/sugar mixture, and stir well. Lastly, add the carrots.

Place in the oven for 18-22 minutes. I think I made mine a little bigger than recipe calls for (I’m bad at that) so mine took closer to 22 minutes (maybe even a little over). Just make sure to check batter with a toothpick.

Calorie information (straight from Taste of Home: Breakfast and Brunch): calories: 173, fat: 6g, saturated fat: 2 g, cholesterol: 35mg, sodium: 156 mg, carbohydrate: 25g, fiber: 1g, protein:3g.

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