These tender, lightly sweetened whole-grain muffins have a special can’t-put-your-finger-on-it flavor thanks to garam masala. Look for garam masala in the spice aisle; large spice brands make it. If you don’t have it or can’t find it, you can substitute an equal amount of cinnamon.
3/4 cup finely shredded carrot (about 2 medium carrots)
3/4 cup shredded peeled apple (about 1 medium apple)
1/2 cup packed light brown sugar
6 ounces white whole-wheat flour (about 1 1/2 cups)
Preheat oven to 375°F. Line a 12-cup muffin pan with paper baking cups.
Toss together carrot, apple, and brown sugar in a medium bowl. Let stand 10 minutes.
Whisk together flour, baking powder, garam masala, salt, and baking soda in a large bowl.
Add buttermilk, oil, vanilla, egg, and 1 teaspoon orange zest to carrot mixture; stir until well combined. Add buttermilk mixture and pecans to flour mixture; stir until well combined. Divide mixture evenly among prepared muffin cups. Bake at 375°F until a wooden pick inserted in center of muffins comes out clean, 18 to 20 minutes. Cool in pan on a wire rack 5 minutes. Remove muffins from pan, and cool slightly, about 10 minutes.
Combine powdered sugar, orange juice, and remaining 1/2 teaspoon orange zest in a medium bowl. Drizzle evenly over muffins.
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