Carrot Muffins

Carrot Muffins

Carrot Muffins

Ingredients

  • 1/2 cup mild Olive Oil or canola oil (120ml)
  • 1 cup brown sugar (220g)
  • 2 large eggs (112g)
  • 1/2 cup plain yogurt (120g)
  • 1/2 cup milk (120ml)
  • 1 tablespoon vanilla extract (15ml)
  • 1 1/2 cups grated carrot
  • 2 cups all-purpose flour (280g)
  • 1 tablespoon baking powder
  • 2 tablespoons ground cinnamon
  • 1 cup raisins, dried cranberries, or chopped nuts

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the olive oil and brown sugar until well combined.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the yogurt, milk, and vanilla extract until smooth.
  5. Stir in the grated carrot until evenly distributed.
  6. In a separate bowl, sift together the flour, baking powder, and ground cinnamon.
  7. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  8. Gently fold in the raisins, dried cranberries, or nuts until evenly distributed throughout the batter.
  9. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  10. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  12. Serve and enjoy these delicious carrot muffins as a delightful snack or breakfast treat!



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