Ingredients and Weight:
- All-purpose flour: 2 1/4 cups (281g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (3g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/2 teaspoon (1g)
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1/2 cup (100g)
- Vegetable oil: 1/2 cup (120ml)
- Large eggs: 2
- Vanilla extract: 1 teaspoon (5ml)
- Grated carrots: 1 1/2 cups (150g)
- Chopped walnuts: 1/2 cup (60g)
Preparation Time:
20 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract.
- Stir in the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in the grated carrots and walnuts.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information (per muffin):
- Calories: 250
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
Dish Characteristics:
- Moist and fluffy
- Bursting with carrot flavor
- Sweet and spicy with a hint of nutmeg
- Perfect for breakfast, brunch, or a snack
User Comments:
- "These muffins are absolutely delicious! The combination of carrots, cinnamon, and nutmeg is perfect." - Sarah M.
- "I'm not usually a big fan of carrot muffins, but these were amazing. They're so moist and flavorful." - John F.
- "I love how easy these muffins are to make. They're the perfect grab-and-go breakfast." - Mary S.
Special Precautions and Tips:
- For a nut-free version, omit the chopped walnuts.
- If you don't have freshly grated carrots, you can use 1 cup (150g) of shredded carrots.
- Don't overmix the batter, as this will result in dense muffins.
- Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
