Ingredients and Weight:
- Whole wheat flour: 1 1/2 cups (187g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Cinnamon: 1 teaspoon (2g)
- Grated carrots: 1 cup (120g)
- Grated sweet potatoes: 1 cup (120g)
- Eggs: 2 large
- Honey: 1/3 cup (80ml)
- Milk: 1 cup (240ml)
- Vegetable oil: 1/2 cup (120ml)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, combine the carrots, sweet potatoes, eggs, honey, milk, and oil.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fill the prepared muffin cups to the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Nutritional Information:
- Calories: 195
- Fat: 6g
- Carbohydrates: 36g
- Protein: 5g
- Fiber: 3g
- Sugar: 9g
Dish Characteristics:
- Moist and fluffy texture
- Sweet and flavorful
- Healthy and filling
- Perfect for breakfast, lunch, or snacks
User Comments:
- "These muffins are so delicious! They're moist and flavorful, and I love the combination of carrots and sweet potatoes."
- "I've made these muffins several times now and they always turn out perfect. They're a great way to use up leftover carrots and sweet potatoes."
- "My kids love these muffins! They're a healthy and easy way to get them to eat their vegetables."
Special Precautions and Tips:
- Do not overmix the batter, as this can result in tough muffins.
- If you don't have a muffin tin, you can bake these muffins in a loaf pan. Just adjust the baking time to 30-35 minutes.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
