Tasty Tuesday: Carrot Poppyseed Muffins

After reading my Southern Living from cover to cover on my trip, I was inspired to do a lil cooking when I got home. I made these tasty lil muffins that I wanted to share:

Carrot Poppyseed Muffins

1 1/2 cup flour

3/4 cup dark brown sugar

1 tbsp. poppyseeds

1 1/4 tsp. baking powder

1/2 tsp. baking soda 

1/2 tsp. salt

2 large eggs

5 tbsp. olive oil

1 tbsp. orange zest

2 cups shredded carrots (about 3 large)

3/4 cup buttermilk

Preheat oven to 375.

Whisk together first 6 ingredients. 

Stir in eggs, olive oil and orange zest.

Fold in carrots and buttermilk.

Spoon into 12 paper baking cups, filling about two-thirds full. {mine made 15}

Bake 20 minutes or until golden brown. 

Calories 160; Protein 2.9g; Carbs 24g; Fiber 1; Fat 6g. 

We has them for breakfast with a little cream cheese and they were delightful! 

Also thought I would share our meals for the week:

Monday: Gumbo over Grits

Tuesday: Blackened Tilapia and Fried cabbage

Wednesday: Sausage & Kale lasagna

Thursday: BBQ chicken chopped salad 

Friday: Heading to c'ville to try out C&O with the Hollomons. Can't wait!!