These scrumptious muffins are ideal for a quick breakfast and they’ll pair perfectly with your morning coffee or tea.
They’re also great to make if you’re looking to use up some carrots from your fridge, and don’t forget to add some chopped walnuts or pecans. Enjoy!
Ingredients make 9 muffins
2 large eggs -room temperature
1/2 cup sugar
1/4 cup canola oil
2 tsp vanilla
1/2 cup 3.25% milk -room temperature
2 tbsp lukewarm water
1 1/2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 cup shredded carrot
1/3 cup roughly chopped walnuts
Directions
- Line a muffin tin with paper liners or lightly butter and dust with flour.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the milk and the water.
- Put the flour, baking powder, and cinnamon into a sifter. Gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over whisk.
- Fold in the carrot and walnuts.
- Pre-heat the oven to 350 degrees F.
- Fill the muffin tin with batter, leaving some space at the top.
- Bake for 20-22 minutes or until you can pierce the middle of the muffins with a toothpick and it comes out clean.
- Place the muffins on a wire rack to cool.
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