Carrot Muffins
Delightfully moist and flavorful, these Carrot Muffins are perfect for cozy mornings and family gatherings, infused with spices and love.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour The base of the muffins.
- 1 cup sugar Perfect sweetener; optional to use brown sugar for deeper flavor.
- 1 teaspoon baking powder Helps the muffins rise.
- 1 teaspoon baking soda Works with acids in the pineapple for fluffiness.
- 1 teaspoon ground cinnamon Adds warm spice flavor.
- 0.5 teaspoon ground ginger Enhances flavor.
- 0.5 teaspoon salt Balances sweetness.
Wet Ingredients
- 0.5 cups vegetable oil Keeps the muffins moist.
- 2 large eggs Essential for binding.
- 0.5 cups crushed pineapple (drained) Adds juicy flavor and moisture.
Other Ingredients
- 1 cup grated carrots Adds natural sweetness and moisture.
- 0.5 cups chopped walnuts Provides crunch and nutty taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line your muffin tin with paper liners.
- In a large mixing bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt.
- In another bowl, whisk together the eggs, vegetable oil, and crushed pineapple.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Gently fold in the grated carrots and chopped walnuts.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Place the muffin tin in the preheated oven and bake for about 18-20 minutes, until tops are lightly golden.
- Allow the muffins to cool for a few minutes before transferring to a wire rack.
- Serve and enjoy!
Notes
For variations, add your favorite nuts or raisins. For perfect results, rotate the muffin tin halfway through baking and feel free to customize with spices or sweeter ingredients.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 180mgFiber: 1gSugar: 10g
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