These soft and fluffy muffins are perfect for breakfast and I’ve added walnuts, coconut, cranberries, and shredded carrot to the batter. I love how wholesome these muffins are and they hit the spot with my morning coffee. Enjoy!
Ingredients make 8 muffins
2 large eggs -room temperature
1/2 cup sugar
1/4 cup canola oil
2 tsp vanilla
1/4 cup milk -room temperature
1/4 cup 35% whipping cream -room temperature
1 1/3 cups flour
2 tsp baking powder
1/3 cup roughly chopped walnuts
1/3 cup finely shredded unsweetened coconut
1/3 cup dried cranberries
3/4 cup shredded carrot
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 whipping cream.
- Put the flour and the baking powder into a sifter. Gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over whisk.
- Fold in the walnuts, coconut, cranberries, and carrot.
- Pre-heat the oven to 350 degrees F.
- Fill the muffin tin with batter, leaving some space at the top.
- Bake for 18-20 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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