Carrot Cake Muffins
, Makes 14 muffins
Tender oil-based muffins studded with fresh-grated carrot and warmed with cinnamon.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine muffin tin with liners (or grease well) | ||||||
| 190 g flour | Whisk together | Stir dry into wet until combined | Fill liners 2/3 full | Bake 350°F / 175°C, 20-22 min | Cool 5 min, then on rack | |
| 200 g sugar | ||||||
| 1/2 tsp cinnamon | ||||||
| 1/2 tsp baking soda | ||||||
| 1/2 tsp baking powder | ||||||
| 1/2 tsp salt | ||||||
| 120 ml vegetable oil | Mix well | Stir in carrots | ||||
| 70 g brown sugar | ||||||
| 2 large eggs, room temperature | ||||||
| 2 tsp vanilla extract | ||||||
| 220 g finely grated fresh carrots | ||||||
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