Carrot Muffins

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!

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

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