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Carrot Muffins

5/25/2015

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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. 
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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!
carrot_muffins.pdf
File Size: 357 kb
File Type: pdf
Download File

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    Hello and thanks for stopping by.  I'm Julia and I have a passion for wholesome fresh  food.  Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!

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  • Home
  • About
  • Recipes
    • Breakfast and Brunch
    • Breads, Rolls, Muffins and Loaf Cakes
    • Appetizers, Dips & Drinks
    • Salads, Sides, Vegetables and Rice Dishes
    • Soups & Sauces
    • Main Courses >
      • Chicken & Turkey
      • Beef and Pork
      • Fish and seafood
      • Pasta & Pizza
      • Vegetable, Legumes & Rice Dishes
    • Sweets
  • Weekly Menus
  • 30 Minutes or less