Carrot Cake Muffins
Carrot cake is believed to have originated from medieval carrot puddings enjoyed in Europe during the Middle Ages.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Carrot Cake Muffins
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
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In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
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In a separate bowl, beat the eggs and sugar until light and fluffy. Add the oil and vanilla extract, and mix well.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the grated carrots, crushed pineapple, chopped walnuts, and raisins.
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Divide the batter evenly among the muffin cups, filling each about 2/3 full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 34g12%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
