Carrot Cake Muffins

Carrot Cake Muffins

Happy Monday Friends!
Today has been a good Monday!
I have been able to clean my kitchen floors, start and get several batches of laundry done. 
Yes… that is good news for me. 
Mondays are my laundry days. I don’t like to do the laundry on Saturdays because I want to be outdoors… playing! 
Mondays… are laundry and muffin day!
I decided to try a new recipe from King Arthur. I follow them on instagram and they always share amazing recipes! 
Carrot Cake Muffins. 
The muffin that will make your breakfast or brunch a delight!
Here is the recipe…

Carrot Cake Muffins

By Carrie Perrins 

* adapted and changed from King Arthur Flour Blog

2 1/4 cups flour
1/2 cup sugar
1/4 cup light brown sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. salt
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup gated carrots {about 2 medium carrots}

Directions:

Preheat oven to 400 degrees.
Line muffin tin with paper cups. Spray cups with Pam cooking spray.

In a medium size bowl combine all the dry ingredients. Mix.
Add eggs, water, and vegetable oil.
Mix.
Add carrots; mix until blended.
With a cookie scoop (about 2 Tbsp) add one scoop into the muffin cup.
Bake at 400 for 15 minutes. Remove from oven and place on wire rack.
Cool.

I really enjoyed these muffins!
They are full of carrots. Fresh orange carrots. This is a thick and hearty muffin.
Perfect for the next brunch or breakfast of champions.

Enjoy-

Carrie
Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *