Carrot Muffins

 

2015Feb22_3718

 

Occasionally, cake for breakfast is essential!  Do you agree?  For example, on birthdays (not subject to just your own), or holidays, or maybe when we’ve worked hard all week and simply need to treat ourselves.  Okay…maybe not.  It could be that I’m looking for excuses.  However, you will need no excuses for these delicious carrot muffins!  They are moist and delicious with the perfect hint of spiciness.

These muffins are great warm or served at room temperature.  They remind me somewhat of zucchini bread.  They freeze well, which is great because this recipe makes between 22 to 24 muffins, depending on the size of your muffin pan.

Mix ingredients only to combine.  Muffins tend to be tough if the batter is over mixed.

Carrot Muffins
 
Author:
Serves: 22 to 24
 
Ingredients
  • 1½ c. vegetable oil
  • 2 c. sugar
  • 4 eggs, lightly beaten
  • 3 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. salt
  • 2¼ c. grated carrots
  • 1 c. chopped pecans or chopped walnuts
  • 1 c. raisins or dried cranberries
Instructions
  1. Preheat oven to 350 degrees. Spray muffin pan with nonstick cooking spray and then line with muffin papers. Place muffin pan on two stacked baking sheets and set aside.
  2. In the bowl of an electric mixer combine oil, sugar and eggs at medium speed until mixed well.
  3. In a separate bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add to sugar mixture and mix only to combine.
  4. Fold in carrots, nuts, and raisins or dried cranberries.
  5. Fill each muffin cup ⅔ full.
  6. Bake at 350°F for 30 to 40 minutes or until toothpick inserted in muffin comes out clean.
  7. Serve warm or at room temperature.

 

 

 

 

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