Carrot Cake Muffins Recipe- Learn Like a Pro:-The traditional flavors of carrot cake are combined with the ease of use of muffins that can be held in one’s palm to create a lovely treat known as carrot cake muffins. These tasty muffins are excellent for breakfast, snack time, or even dessert because they are moist and full of flavor. Because they are loaded with grated carrots, toasty spices, and a hint of sweetness, they are certain to become a favorite among the baking recipes that you have in your repertoire.
Carrot Cake Muffins Recipe- Learn Like a Pro
Not only does this dish satiate your cravings for sweets, but it also provides a nutritional alternative by utilizing the advantageous properties of carrots and whole wheat flour.
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
- 1/4 cup shredded coconut (optional)
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Instructions
- Set the Oven to 350 degrees Fahrenheit (175 degrees Celsius) and preheat it. You may either use paper liners to line a muffin tray or you can use cooking spray or butter to lightly oil the containers.
- Prepare the dry ingredients by combining the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a large mixing bowl and whisking those ingredients together until they are thoroughly incorporated. Put aside for later.
- Prepare the Wet To make the ingredients, in a separate bowl, combine the melted butter and brown sugar and whisk them together until they are smooth and creamy. Make sure to give the mixture a thorough pounding after each addition of the eggs. When the vanilla essence is completely mixed, stir it in.
- Mix Wet and Dry Ingredients: While stirring carefully, gradually add the wet ingredients to the dry ingredients. Continue to whisk until the ingredients are just incorporated. Always make sure not to overmix the batter, since this can lead to muffins that are dense.
- Carrots and Add-ins: used a gentle folding motion, incorporate the grated carrots, chopped almonds (if used), raisins (if using), and shredded coconut (if using) into the batter until they are uniformly dispersed throughout the texture of the batter.
- Fill Muffin Cups Scoop the batter into the muffin cups that have been prepared, filling each cup approximately two thirds to three quarters full. In case it is necessary, use the back of a spoon to smooth out the tops.
- The muffin tin should be placed in an oven that has been warmed and baked for 18 to 22 minutes, or until the muffins have reached a golden brown color and a toothpick that has been inserted into the center of the muffins has come out clean.
- In order to cool the muffins before serving them, take the muffin tray out of the oven and allow them to cool for five minutes within the tin. After that, place them on a wire rack; wait until they have totally cooled before serving.
Nutrition Information:
Note: Nutritional values are approximate and may vary depending on specific ingredients used and portion sizes.
- Serving Size: 1 muffin
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 45mg
- Sodium: 170mg
- Total Carbohydrates: 22g
- Dietary Fiber: 3g
- Sugars: 9g
- Protein: 4g
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