2 cups flour
1 cup sugar
1 cup orange juice, at room temperature
1/2 cup carrot, grated
4 tablespoons butter, melted
1 teaspoon lemon or orange zest
2 teaspoons baking powder
1/8 teaspoon salt
Preheat oven to 375. Grease or line 15 wells in a cupcake pan. In a large bowl, mix together butter and sugar. Add orange juice, butter, egg, carrot and lemon zest. Stir until combined, then add the salt, flour, and baking powder and stir until just combined. Spoon batter into prepared wells, filling each 2/3 of the way.
Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for a few minutes, then invert on a wire rack. Eat warm or at room temperature.
My husband made these muffins for breakfast this morning. They were quick and had a great orange flavor. The carrots add a texture contrast and a bit of sweetness. They are especially good when served warm so we were able to ward off scurvy and a chill at the same time.