Spicy Carrot Muffins

⏱ 35 mins 🍽 12 serving(s) 🏷 Breakfast

This is the definitive recipe for carrot muffins, adapted from a classic home baking book. The result is a wonderfully moist and spicy muffin, loaded with grated carrots, raisins, and walnuts. The recipe is flexible, allowing for ingredient substitutions like zucchini or whole wheat flour. It yields 12 servings and is ready in about 35 minutes, making it an ideal choice for a quick breakfast or snack.

Spicy Carrot Muffins

Ingredients

  • 2 cups Robin Hood all-purpose flour
  • 1 1/4 cups granulated sugar
  • 3/4 cup raisins
  • 1/2 cup chopped walnuts
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 1/2 cups grated peeled carrots
  • 3 eggs
  • 3/4 cup vegetable oil

Method

  1. In a large mixing bowl, thoroughly combine the all-purpose flour, granulated sugar, raisins, chopped walnuts, baking soda, ground cinnamon, nutmeg, and salt.
  2. In a separate bowl, beat together the grated carrots, eggs, and vegetable oil. Pour this wet mixture into the dry ingredients all at once and stir until the batter is just combined.
  3. Spoon the batter into your prepared muffin pans, filling each cup three-quarters full for standard muffins or completely full for larger ones.
  4. Bake the muffins for 20 minutes for regular sizes, or for 27 minutes for large muffins, until the tops spring back when you gently press them.
  5. You can choose to leave out the walnuts if preferred.
  6. As an alternative, shredded zucchini can be used in place of the carrots.

Nutrition (per serving)

Sodium341500 mg

Recipe details

CategoryBreakfast
Authorwhatshouldimakefors