Carrot Cake Muffins

• 份量: 14 servings
• 活動時間: 15 minutes
• 總時間: 35 minutes

食材

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)

步驟

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.

營養

• 卡路里: 208 kcal
• 總脂肪: 9 g
• 飽和脂肪: 7 g
• 反式脂肪: 1 g
• 膽固醇: 23 mg
• 鈉: 162 mg
• 總碳水化合物: 31 g
• 膳食纖維: 1 g
• 總糖: 20 g
• 蛋白質: 2 g