Carrot Muffins
Possibly one of the most fun ways to eat your vegetables, ever! Grated carrots add their natural sweetness (and fiber) to tender muffins that make a quick breakfast or colorful snack.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
- 1/2 cup (99g) granulated sugar
- 1/4 cup (53g) light brown sugar or dark brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ginger
- 3/4 teaspoon table salt
- 1/2 cup (85g) golden raisins
- 1/3 cup (64g) crystallized ginger or 1/3 cup (39g) walnuts, diced
- 2 large eggs
- 3/4 cup (170g) water
- 1/3 cup (67g) vegetable oil
- 1 1/2 cups (149g) grated carrots, lightly packed; about 2 medium-large carrots
Instructions
- 1
Preheat the oven to 400°F. Lightly grease a standard 12-cup muffin pan. Or line the pan with muffin papers, and grease the papers.
- 2
In a medium bowl, whisk together the dry ingredients, including the raisins and nuts or ginger.
- 3
In a large measuring cup, whisk together the eggs, water, and oil. Stir the wet ingredients into the dry ingredients, then stir in the grated carrots.
- 4
Scoop the batter into the prepared pan, filling the muffin cups almost to the top. Bake for 20 to 25 minutes, until a toothpick or cake tester inserted into the center of a muffin comes out clean.
- 5
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a rack to finish cooling completely.