Carrot Cake Muffins

• portionen: 14 servings
• aktive zeit: 15 minutes
• gesamtzeit: 35 minutes

Zutaten

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)

Anweisungen

Preheat oven to 350 degrees and line a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).

In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.

In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.

Stir dry ingredients into wet ingredients until completely incorporated.

Fill muffin liners 2/3 full.

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.

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.

Nährwertangaben

• Kalorien: 208 kcal
• Gesamtfett: 9 g
• Gesättigtes Fett: 7 g
• Transfett: 1 g
• Cholesterin: 23 mg
• Natrium: 162 mg
• Gesamtkohlenhydrate: 31 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 20 g
• Eiweiß: 2 g