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:
- 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.
