Carrot Muffins Revisited

Second attempt at carrot muffins:

Attempting to improve upon an earlier recipe:

http://forthplace.com/2012/02/16/carrot-muffins/

Cut oil to 1/2 cup and added 1/2 tsp ground nutmeg and 1/2 tsp ground ginger. Omitted raisins due to Ashley’s taste preference.

Carrot Muffins

Ingredients:

Dry:

2 cups flour

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon, ground

1/2 tsp ginger, ground

1/2 tsp nutmeg, ground

 

Wet:

4 eggs

1/2 cup vegetable oil

3/4 cup brown sugar

Extra:

3 cups carrots, shredded

1 cup raisins, soaked (optional, omitted here)

 

Technique:

Combine dry.

Combine Wet

Add Wet to Dry, mix until just moistened.

Fold in Extras.

Bake at 350 for 25 minutes.

 

Notes:

Much better.  No overpowering oily taste.   Might try cutting the sugar a bit next time to make the muffins a bit more healthy, but they’d be fine flavor-wise as is.

 

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