Description
Delicious soft and moist carrot muffins perfect for breakfast or a snack.
Ingrédients
L'échelle
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together sugars, oil, eggs, and vanilla.
- Combine the wet and dry ingredients.
- Fold in grated carrots and walnuts.
- Line a muffin tin with liners and fill each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let muffins cool before serving.
Notes
- Store in an airtight container for up to 5 days.
- You can substitute applesauce for oil for a healthier option.
- These muffins freeze well; just thaw before serving.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Breakfast
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 muffin
- Calories: 180
- Sucre: 10g
- De Sodium: 180mg
- La graisse: 8g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 25g
- La fibre: 1g
- La protéine: 3g
- Le taux de cholestérol: 30mg
Mots-clés: soft moist carrot muffins