Welcome to a delightful baking adventure with these scrumptious Carrot Muffins! Perfectly spiced and packed with wholesome ingredients, they make for a fantastic breakfast or snack. Let’s dive into how to make these delicious treats!
Mixing It Up
This part’s so satisfying: whisking together the dry and wet ingredients to create a lovely batter. Just imagine the wonderful aroma filling your kitchen!
Perfectly Baked
Trust me, the wait will be worth it as these muffins bake to golden perfection!
Ingredients
- Dry Ingredients:
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- Wet Ingredients:
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Instructions
- Prepare the Muffin Tin:
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Step 1- Preheat the Oven: Preheat the oven to 400°F and grease a 12-cup muffin tin.
- Mix the Dry Ingredients:
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Step 2- Combine Dry Ingredients: In a medium bowl, whisk together the flours, baking powder, cinnamon, ginger, nutmeg, and salt.
- Mix the Wet Ingredients:
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Step 3- Combine Wet Ingredients: In a large bowl, whisk together the almond milk, oil, eggs, sugar, and vanilla. Stir in the carrots.
- Combine and Bake:
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Step 4- Mix Batter and Bake: Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts and raisins. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups. Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.
Nutrition
- Calories: 180, Fat: 8g, Carbs: 25g, Protein: 4g
Cooking techniques
Whisking, folding, and baking are key techniques that help create a fluffy and moist muffin texture.
Variations or substitutions
Feel free to substitute the almond milk with regular milk if you prefer. You can also use different nuts or dried fruits based on your taste!
Storage tips
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Notes
*For a vegan option, replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
