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