Carrot Cake Muffins

• porcje: 14 servings
• czas aktywny: 15 minutes
• całkowity czas: 35 minutes

Składniki

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)

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 208 kcal
• Tłuszcz Całkowity: 9 g
• Tłuszcz Nasycony: 7 g
• Tłuszcz Trans: 1 g
• Cholesterol: 23 mg
• Sód: 162 mg
• Węglowodany Całkowite: 31 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 20 g
• Białko: 2 g