Carrot Muffins

You ever open your crisper and see one carrot straying and not too sure what to do with it? Most times that carrot ends up in a soup, a pelau or some coleslaw. This recipe for carrot muffins is quick, easy and a great way to utilize those stray carrots in your fridge in 45 minutes or less.

Ingredients

• 2 1/2 cups flour
• 1 1/2 tsp baking soda
• 2 tsp baking powder
• 2 cups grated carrots
• 1 cup olive oil
• 2 eggs
• 1 tsp cinnamon
• 1 tsp cardamom
• 1/2 tsp salt
• 1 cup of brown sugar

Method:

1. Sift two and a half cups of all purpose flour into a bowl,
2. Sift in 1 1/2 teaspoons of baking soda and 2 teaspoons of baking powder
3. Add 1 tsp of cinnamon
4. Add 1 tsp cardamom
5. Add a pinch of salt
6. Using a whisk, make sure all the dry ingredients are fully incorporated.
7. Add brown sugar and olive oil to a bowl and whisk for 30 seconds to a minute
8. Add eggs to mixture and beat lightly
9. Add dry ingredients into wet and mix until fully combined.
10. Fold in grated carrot.
11. Add equal portions into a muffin tray and bake in an oven preheated at 350 degrees for 22 minutes
12. Allow to cool and enjoy

I have to admit that I didn’t allow mine to cool completely because these are best enjoyed while still warm with a nice hot cup of tea or coffee.