Carrot Cake Muffins (Makes 12)
Ingredients
2 cups (250g) all-purpose flour
¾ cup (150g) brown sugar (or white sugar)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp cinnamon
¼ tsp nutmeg (optional)
2 large eggs
½ cup (120ml) vegetable oil
½ cup (120ml) milk or yogurt
1 tsp vanilla extract
1½ cups (180g) finely grated carrots
½ cup chopped walnuts or raisins (optional)
Instructions
Preheat oven to 180°C / 350°F. Line a muffin pan with liners.
In a bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk eggs, oil, milk/yogurt, and vanilla.
Add wet ingredients to dry ingredients and mix gently.
Fold in grated carrots and nuts/raisins.
Fill muffin cups about ¾ full.
Bake for 20–25 minutes or until a toothpick comes out clean.
Cool on a rack before serving.
