Taking It Slow
Posted: Monday, Sep. 16, 2013
Photo by Lora Denton Photography.
Originally from England, Sarah Ryberg has lived in Charlotte for the last 12 years and is a graduate of UNC Charlotte. After two whirlwind weddings - one in Charlotte and another in her homeland - Sarah is settling into married life and learning what it takes to be a Mrs. You can reach Sarah at firstname.lastname@example.org
There is nothing I love more on Sunday than lounging in PJs and being lazy. Sunday just calls for a leisurely pace, and while breakfast is my favorite meal any day, taking your time with Sunday breakfast is absolutely decadent (particularly after sleeping until mid-morning). One of my favorite breakfast treats is a muffin.
Granted, I'm supposed to be living a gluten-free lifestyle, but sometimes I slip in the occasional gluten product. As long as I don't eat too much, I'm usually ok, and I love this recipe for Orange Carrot Muffins. Since the weekend will be here again before we know it, here's the recipe to bake up your own leisurely Sunday.
Orange Carrot Muffins
Source: Taste of Home: Breakfast and Brunch
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 use 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
1/8 teaspoon of ground nutmeg
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 made mine a little bigger than the recipe calls for (Im bad at that), so mine took closer to 22 minutes. Just make sure to check the 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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