Breakfast Muffi ns

1¹⁄2 cups Sugar 

¹⁄4 cup Canola oil 

1¹⁄8 cups Frozen eggs whole, thawed

1 cup Greek yogurt, plain

1³⁄4 cups Whole-wheat flour

1¹⁄2 cups All-purpose flour

2 tsp Baking soda

1 tsp  Baking powder

¹⁄2 tsp Salt 

1 tsp Ground ginger

¹⁄2 tsp Ground cloves

³⁄4 cup Orange juice, chilled 

2 Tbsp Lemon zest

2 cups Fresh carrots, shredded

¹⁄2 cup applesauce, unsweetened

1 Tbsp Vanilla extract

Mix together sugar and oil on medium speed for 2 minutes, until smooth. DO NOT OVERMIX.  10 oz  1 lb 4 oz 2¹⁄4 cups 2 Slowly add eggs and yogurt. Using a paddle attachment, mix on medium speed for 3 minutes, until smooth. DO NOT OVERMIX. 

Slowly add flour, baking soda, baking powder, salt, ginger, cloves, and orange juice. Alternate between pouring dry ingredients and juice.   

Add lemon zest, carrots, applesauce, and vanilla extract. Mix on medium speed 1-2 minutes, until smooth. DO NOT OVERMIX.   

Lightly coat a muffin pan (20½″ x 14″) with pan-release spray. Scoop ¼ cup muffin batter into each muffin cup. Bake: 400 °F for 25–30 minutes. Makes 25 muffins.