Carrot Muffins

blender

Prep time

10 mins

skillet

Cook time

18 mins

timer

Total time

28 mins

These homemade Carrot Muffins are the perfect blend of sweet and spiced and are packed with grated carrots, chopped walnuts, and plump raisins. They are great for breakfast or an anytime snack and are ready in under 30 minutes!

Instructions

  1. 1

    Preheat the oven to 375°F. Line a muffin pan with 12 paper liners.

  2. 2

    In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and whisk together.

  3. 3

    In another large bowl, combine the sugar, oil, eggs, vanilla, and milk and whisk well.

  4. 4

    Add the dry ingredients to the wet ingredients. Stir together until just combined, making sure to scrape the sides and bottom of the bowl. Fold the carrots, walnuts, and raisins into the batter.

  5. 5

    Divide the batter among the paper liners (they will be almost full). Sprinkle the tops with more sugar, if you like.

  6. 6

    Bake for 18 to 22 minutes, or until the tops are springy and a toothpick comes out with a few crumbs. Let cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely.

Ingredients

Servings:

servings

  • R 2 cups all-purpose flour (240 g)
  • R 1.5 teaspoons baking powder
  • R 0.5 teaspoon baking soda
  • R 2 teaspoons ground cinnamon
  • R 1 teaspoon ground ginger
  • R 0.25 teaspoon ground nutmeg
  • R 0.75 teaspoon salt
  • R 1 cup granulated sugar (200 g)
  • R 0.75 cup vegetable oil (180 ml)
  • R 3 large eggs
  • R 1 teaspoon vanilla extract
  • R 0.25 cup whole milk
  • R 2 cups grated carrots (210 g)
  • R 0.5 cup chopped walnuts (60 g)
  • R 0.5 cup raisins (90 g)

BETA