Carrot and Raisin Muffins
Moist and flavorful muffins made with slightly expired carrots and sweet raisins.
15
Prep Time (min)
20
Cook Time (min)
35
Total Time (min)
12
Servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup grated slightly expired carrots
- 1/2 cup raisins
Difficulty:Easy
Tags:
muffinscarrotsraisinsbreakfastsnack
Instructions
1
Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3
In a separate bowl, mix together the melted butter, sugar, milk, vanilla extract, and eggs.
4
Pour the wet ingredients into the dry ingredients and stir until just combined.
5
Fold in the grated carrots and raisins.
6
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.