Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (187.5g)
- Granulated sugar: 3/4 cup (150g)
- Baking powder: 1 teaspoon (5g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Ground cinnamon: 1/2 teaspoon (2.5g)
- Grated carrots: 1 cup (120g)
- Milk: 1 cup (240ml)
- Vegetable oil: 1/2 cup (120ml)
- Eggs: 2 large
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the carrots, milk, oil, and eggs.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Fill the prepared muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 200 per muffin
- Carbohydrates: 35g
- Protein: 5g
- Fat: 9g
Dish Characteristics:
- Moist and fluffy
- Sweet with a hint of cinnamon
- Packed with grated carrots for a fun and nutritious twist
User Comments:
- "These muffins were a hit with my kids! They loved the carrot flavor."
- "The perfect way to sneak some vegetables into my picky eater's diet."
- "I love that they're easy to make and can be enjoyed for breakfast or a snack."
Special Precautions and Tips:
- Make sure not to overmix the batter, as this can result in tough muffins.
- If you don't have paper muffin liners, you can grease the muffin tin instead.
- For a sweeter muffin, add an extra 1/4 cup of sugar to the batter.
- You can also add other ingredients to your muffins, such as raisins, nuts, or chocolate chips.
