Carrot Muffins

1 cup whole wheat flour

1 cup all purpose flour

1 lb (16 oz. bag) fresh carrots, finely grated

1 cup sugar or sugar substitute

¾ cup canola oil

¼ cup orange juice, fresh or bottled

1 orange, zested (optional)

4 eggs

2 Tbsp lemon juice

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla extract

½ tsp cinnamon

½ tsp salt

1. Preheat the oven to 350°F. In the bowl of an electric mixer, or with a hand mixer, beat the flours, carrots, sugar, oil, orange juice, orange zest, eggs, lemon juice, baking powder, baking soda, vanilla extract, cinnamon, and salt until well combined, about 1 - 2 minutes. Pour the batter into a 12 generously greased muffin tin (or 2 greased disposable muffin tins) , filling the cups two - thirds full.

2. Bake for 22 - 25 minutes until the center tests clean with a toothpick. Do not over bake. Allow to cool on a wire rack. Store in an airtight container for maximum freshness.

** recipe exerpted from Chic Made Simple by Esther Deutch.  Recipe submitted with permission as part of a review on the Edgeware Better Zester.  Read the review here!