Instructions: Makes 6 muffins: line muffin pan with paper baking cups); set aside.

PREHEAT oven to 400F.

WET INGREDIENTS: Measure the wet ingredients (except the carrot) in a 2-cup Pyrex or other measuring cup. Stir with a fork to incorporate the honey.

DRY INGREDIENTS : Measure the dry ingredients into a medium bowl:, stir together to mix and fluff.

NOTE: If using fresh orange rind, add it to the wet ingredients.

Add very cold whipped margarine to the dry ingredients, working it in with a fork. Stirring, drizzle n the buttermilk and gently crumb with a fork.

Finally, fold the Wet into the Dry ingredients in the larger bowl and fold until just combined. Stir in the carrots.

Batter will be drop-cookie stiff. Divide the batter equally into the muffin cups, filling each about three-quarters or more full. Bake at 400F about 18-20 minutes. Remove the muffins from the muffin cups. Cool on a wire rack.

VARIATION: replace carrot with zucchini.

*TIPs to cut your own muffin recipes. Use 2 egg whites or 1/4 cup fat-free egg substitute in place of each whole egg. Replace whole milk with skim milk. Reduce the oil to 1 tablespoon per cup of flour.
* OAT bran (cereal)

flakes with flax seed; lightly crushed.
*To store: Individually wrap each muffin in freezer wrap and freeze until ready to serve. To Reheat: Thaw overnight at room temperature. Or thaw and reheat each muffin in a microwave oven on high power (100%) for 15 to 20 seconds.

Times:
Prep: 20 min.; Baking: 20 min.; Microwaving: 15 sec. (opt.)

tough. Next time double the carrot.

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