Morning Glory Muffins

2 c whole wheat flour

2/3 c sugar

2 tsp baking powder

¼ tsp baking soda

½ tsp ground ginger

½ tsp ground cinnamon

¼ tsp salt

2 eggs

¾ cup orange & carrot juice*

½ c canola oil

¼ cup finely grated carrots

¼ cup orange marmalade

½ cup chopped walnuts, divided into ¼ c portions (optional)

Preheat oven to 350 degrees F. Place liners in or grease 12 muffin cups.In a small mixing bowl combine the dry ingredients, except nuts. In a larger bowl, whisk together the wet ingredients. Sprinkle dry ingredients over the wet ingredients and fold to combine. Gently fold in ¼ cup of the nuts, if used. Fill muffin cups ¾ full and top each with the remaining nuts, if used. Bake for 20 to 25 minutes. Test with a toothpick for doneness. 

Best served warm out of the oven.

*If you cannot find orange & carrot juice in your local grocery store, use orange juice. 

Recipe adapted from www.biggirlssmallkitchen.com