carrot muffins

By • March 3, 2011 • 1 Comments

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Author Notes: It is fluffy and delicate with a mild crunchy crust on top. Not to sweet, but very satisfying. Adult and kid friendly.Lisycooks

Serves 12

  • 6 tablespoons butter w/s
  • 1 1/2 cup all-purpose flour
  • 3/4 cups almonds
  • 1 1/2 cup carrots
  • 1 egg
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 tablespoon ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  1. Preheat oven to 350 F. Prepare muffin pan, reserve. In a medium bowl mix together all dry ingredients (flour, baking powder, baking soda, salt, cinnamon).
  2. In a large bowl combine shredder carrots, egg, cream, vanilla, sugar, shredder ginger.
  3. Add the flour mixture to the carrot mixture, and incorporate.
  4. Finally toss in the butter into the carrot mixture and mix until fully incorporated.
  5. Pour mixture in mold and put it in the oven. Depends on your oven check them after 12 mins. And should be done in no more than 18 minutes.
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Tags: kid-friendly, sweet, travels well

Comments (1) Questions (1)


over 1 year ago chop chop

Just made these muffins and they are just not right. The flavor is off. Too much ginger, very crumbly...just off the mark. I will be searching for another carrot muffin recipe