By Carrot muffins are a delightful treat, blending the sweetness of carrots with the comforting warmth of cinnamon and nutmeg. Here’s a simple recipe you might enjoy:
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2/3 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 2-3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease them lightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, beat together the brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the grated carrots and chopped nuts (if using) until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
These carrot muffins are perfect for breakfast, snacking, or even dessert. Enjoy!
