Carrot Muffins
Summary
| Yield | |
|---|---|
| Source | Helen |
| Prep time | 30 minutes |
| Main Ingredient | Carrots |
Description
These sweet and healthy muffins are a great breakfast or snack. They're full of carrots and nuts, making them a much healthier alternative for a quick bite to eat.
Ingredients
| 1⁄2 | c | pecans or walnuts (toasted and rough chopped) |
| 2 | c | raw carrots (grated) |
| 1 | apple (peeled and grated) | |
| 2 | c | all purpose flour |
| 1 1⁄4 | c | granulated sugar |
| 3⁄4 | t | baking soda |
| 1 1⁄2 | t | baking powder |
| 1 1⁄2 | t | cinnamon |
| 1 | c | coconut (sweetened or unsweetened) |
| 3 | eggs | |
| 3⁄4 | c | safflower or canola oil |
| 1 1⁄2 | t | pure vanilla extract |
Instructions
Preheat oven to 350 degrees F and place rack in center of oven. Place paper liners in 18 muffin cups. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots and apple. Set aside. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and
coconut. Set aside.
In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened.
Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
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