My Everchanging Garden

Gardening That Grows With Me

Carrot Muffins

“Fresh carrots and nuts in a super moist, and spicy, Carrot Muffin. For school lunches, I often make bite-sized mini-muffins. Reduce the baking time to 8-10 minutes.”

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 2 large eggs
  • 3/4 cup sugar
  • 1 1/2 cups packed finely shredded carrots
  • 1/4 cup orange juice
  • 5 tablespoons vegetable oil
  • 1/2 cup golden raisins (optional)
  • 1/2 cup chopped walnuts or pecans (optional)
  1. Preheat oven to 400F. Lightly grease or line muffin tins.
  2. Mix flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves and allspice. Set aside.
  3. Whisk together in large bowl 2 eggs and sugar. Add shredded carrots, orange juice and vegetable oil, raisins and nuts.
  4. Add flour mix and stir until just combined.
  5. Divide better among muffin cups. Bake 15 to 18 minutes until a toothpick inserted in muffins comes out clean.
  6. Let cool for 2 or 3 minutes and remove to rack to cool fully.

These muffins freeze extremely well. Bite-size muffins can be put in lunches frozen and will thaw by lunch time.

Yield: 12 large muffins, 24 mini muffins

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