Carrot Muffins

5/25/2015

I love all kinds of muffins, but I have a special spot for carrot muffins. These are really nice and moist and tasty. I like mine with butter, but my daughter loves hers with cream cheese frosting. I am sure a lot of others would join her.

Carrot Muffins

Carrot Muffins

Makes 12 muffins

Ingredients

1/2 cup of sugar
1 cup of vegetable oil
3 large eggs
2 cups of all purpose flour
1 1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon of vanilla extract
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts (optional)

Method

Preheat oven to 350 degrees F and line or grease 12 muffins tins.

Mix sugar, oil, eggs and vanilla in a large bowl until blended. Mix well for about one minute. Stir in the remaining ingredients except carrots and walnuts. Beat for about 1 minute. Stir in carrots and walnuts (if using. Pour into prepared muffin pans.

Bake for approximately 15 to 20 minutes or until toothpick inserted in centre comes out clean. Cook on a wire rack.

Can be eaten straight away or stored in a airtight container for a few days.

Click the downloadable link below to print recipe!