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
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the olive oil and brown sugar until well combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the yogurt, milk, and vanilla extract until smooth.
- Stir in the grated carrot until evenly distributed.
- In a separate bowl, sift together the flour, baking powder, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the raisins, dried cranberries, or nuts until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake 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.
- Serve and enjoy these delicious carrot muffins as a delightful snack or breakfast treat!
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