Muffins
Ingredients:
1 ½ cups flour
1 cup sugar
½ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup vegetable oil
⅓ cup brown sugar
2 large eggs - at room temperature
2 teaspoons vanilla extract
2 cups finely grated carrots - not pre-shredded carrots, they should be freshly grated.
Prep Time: 15 min
Cook Time: 20 min.
Total Time: 35 min
Servings: 14
Instructions:
1. Preheat oven to 350 degrees and life a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).
2. A medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
3. In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.
4. Stir dry ingredients into wet ingredients until completely incorporated.
5. Fill muffin liners 2/3 full.
6. Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.
7. Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks.
Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.
Notes: For cinnamon lovers: Double the cinnamon!
These can be made in mini muffin tins, simply reduce the time and pull them out when an inserted toothpick comes out clean besides a few moist crumbs.
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