Carrot Muffins (post no 29)

Carrot Muffins (post no 29)

I tried making muffins for the first time recently. I have made cake multiple times but not muffins and I was very happy with the results. Everyone at home loved them too :)

Carrot Muffins (post no 29)I tried making muffins for the first time recently. I have made cake multiple times but not muffins and I was very happy with the results. Everyone at home loved them too :)

Summary

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  • Coursedessert
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

Walnuts toasted and coarsely chopped (50 grams)
1/2 cup
Grated raw carrot (about 2-3 peeled carrots) (270 grams)
2 cups
Large apple, peeled and grated
1
Flour (280 grams)
2 cups
Powdered sugar (250 grams)
1 1/4 cups
Baking powder
1 1/2 teaspoons
Salt (3.5 grams)
1/2 teaspoon
Ground cinnamon
1 1/2 teaspoons
Grated coconut
1 cup
Cooking oil
3/4 cup
Large egg
3

Steps

  1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
  2. Toast the walnuts for about 8 minutes or until lightly browned and fragrant. Let them cool and then chop coarsely.
  3. Peel and finely grate the carrots and apple. Set aside.
  4. In a large bowl whisk together the flour, sugar, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.
  5. In a separate bowl whisk together the eggs, oil, and vanilla extract.
  6. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
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