Carrot Cake Muffins

• khẩu phần: 14 servings
• thời gian hoạt động: 15 minutes
• tổng thời gian: 35 minutes

Nguyên liệu

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)

Hướng dẫn

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.

Dinh dưỡng

• Calo: 208 kcal
• Tổng Chất béo: 9 g
• Chất béo bão hòa: 7 g
• Chất béo chuyển hóa: 1 g
• Cholesterol: 23 mg
• Natri: 162 mg
• Tổng Carbohydrate: 31 g
• Chất xơ: 1 g
• Tổng Đường: 20 g
• Chất đạm: 2 g