Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Baking soda: 2 teaspoons (10g)
- Ground cinnamon: 1 teaspoon (5g)
- Ground nutmeg: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1g)
- Shredded carrots: 1 cup (120g)
- Granulated sugar: 1 cup (200g)
- Vegetable oil: 1/2 cup (120ml)
- Eggs: 2 large (100g)
- Vanilla extract: 1 teaspoon (5ml)
- Milk: 1/2 cup (120ml)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, combine the carrots, sugar, vegetable oil, eggs, vanilla extract, and milk. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fill 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
- Fat: 8g
- Carbohydrates: 28g
- Protein: 4g
- Fiber: 2g
Dish Characteristics:
- Soft and moist
- Sweet and flavorful
- Colorful and appealing
- Perfect for breakfast, snacks, or dessert
User Comments:
- "These carrot muffins are delicious! They are so moist and flavorful."
- "My kids loved these muffins. They are a great way to get them to eat their veggies."
- "These muffins are easy to make and always a hit with guests."
Special Precautions and Tips:
- Do not overmix the batter, as this will make the muffins tough.
- If you don't have paper liners, grease muffin cups with cooking spray.
- Let the muffins cool in the tin for a few minutes before removing them to a wire rack to cool completely.
