For those who love them some carrot cake, these muffins are for you. Carrots are sweet and packed with nutrients when cooked alongside cinnamon and nutmeg, they result into flavorful, sweet, moist, aromatic muffins to die for.
I usually don’t fancy carrots in my dishes however this was exceptional and I loved them.
This takes no time to bring together and is a way to disguise the carrots and have your kids eating them.
Carrots are an excellent source of beta-carotene, which is a potent infection-fighting antioxidant and immune booster.
CARROT MUFFINS RECIPE
PREP TIME: 10 minutes
COOK TIME: 15-20 minutes
Makes 12 muffins
INGREDIENTS:
☛1 ¹/₂ cup all-purpose flour
☛1 cup grated carrots
☛¹/₄ teaspoon salt
☛1 cup of sugar
☛2 teaspoons cinnamon
☛1 teaspoon nutmeg
☛1 ¹/₄ teaspoon baking powder
☛¹/₂ cup milk
☛2 tablespoons vegetable oil
☛1 egg
DIRECTIONS:
Mix all your wet ingredients in a Bowl (Milk, vegetable oil, egg). In a separate bowl mix in your dry ingredients (flour, cinnamon, nutmeg, salt, sugar, shredded carrots)
Slowly mix in your wet ingredients into the dry ingredients until no dry ingredients are visible. Do not over mix as this will result in chewy muffins. Spoon this into muffin cups or a greased muffin tin
Bake in a preheated oven at 200°C for 15-20 minutes or until a toothpick inserted in the middle comes out clean. Cool and serve. ENJOY!
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