Second attempt at carrot muffins:
Attempting to improve upon an earlier recipe:
https://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.