Tested Family Recipes

Carrot Cake Muffins

Name: Carrot Cake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 14 servings
Cuisine: Dessert
Ingredients: 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)

Dessert

Taylor

14 servings

분량

15 minutes

활동 시간

35 minutes

총 시간

요리 시작

재료

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)

방향

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.

영양 정보

1회 제공량

칼로리

208 kcal

지방 전체

9 g

포화 지방

7 g

불포화 지방

트랜스 지방

1 g

콜레스테롤

23 mg

나트륨

162 mg

탄수화물 전체

31 g

식이섬유

1 g

총 당류

20 g

단백질

2 g