Carrot Cake Muffins Recipe
Carrot Cake Muffins
What was in my CSA basket? Nantes Carrots.
One of the items that was in my basket were two bunches of carrots. It’s bunny season everywhere, and I decided to make you all some carrot cake muffins. Here is where the individual serving helps with portion control. If you are celebrating Easter, you can make these for your brunch. If you want, you can top them with a tiny but of frosting. I didn’t have any cream cheese, so mine are plain.
Carrot Cake Muffins
Author: Marlene Baird
Serves: 12
Ingredients
- 2½ cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup egg Beater
- ⅓ cup raw brown (turbinado) sugar
- ⅓ cup plain Greek yogurt (like Chobani)
- 1⅓ cups water
- 4½ tablespoons dried buttermilk (like Sacco)
- 1 teaspoon vanilla extract
- 1½ cups grated carrots
Directions
Preheat the oven to 375 degrees
Spray muffin tin with non-stick spray
Sift together the cake flour, baking powder, baking soda, spices and salt.
In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla.
Using a whisk or a spatula, stir in the dry ingredients and mix until well combined.
Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the carrots.
Spoon into muffin cups, filling them about ⅔ full.
Bake 25 minutes until lightly browned.
3.2.1753
And who doesn’t love muffins anyway?
These batter scoops are what i use to make the perfects sized muffins
I use the tiny one for mini muffins. The middle sized one is what i used for these muffins.
And I don’t know how I managed without them. Well, actually, I do. I would get muffins or cupcakes that were all different sizes.
If you decide to get a set let me know.
Enjoy your weekend, and thanks for stopping by.
Marlene
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