Carrot Muffins Revisited

Second attempt at carrot muffins:

Attempting to improve upon an earlier recipe:

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



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



4 eggs

1/2 cup vegetable oil

3/4 cup brown sugar


3 cups carrots, shredded

1 cup raisins, soaked (optional, omitted here)



Combine dry.

Combine Wet

Add Wet to Dry, mix until just moistened.

Fold in Extras.

Bake at 350 for 25 minutes.



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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