Carrot Muffin recipe - ingredients, nutrition and when to eat it
These moist muffins combine the gentle sweetness of carrots with the rich nuttiness of walnuts.
These moist muffins combine the gentle sweetness of carrots with the rich nuttiness of walnuts. The cozy cinnamon aroma makes them perfect for an afternoon snack or light dessert.
Bread & brunch · 35 minutes to cook
Tips: If the carrots are very watery, gently press them with a paper towel.
Tips: Overmixing can make the muffins firm, so stop as soon as the flour has barely disappeared.
Tips: Toast the walnuts in a dry pan for about 2 minutes, let them cool, and then add them to bring out more of their nutty aroma.
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Ingredients (1 serving)
- All-purpose flour — 0.5 cup
- Carrot — 0.3 pc
- Walnuts — 2 Tbsp
- Egg — 0.5 pc
- Butter — 1.5 Tbsp
- Brown sugar — 1.5 Tbsp
- Milk — 1 Tbsp
- Baking powder — 0.5 tsp
- Ground cinnamon — 0.3 tsp
- Salt — 0.1 tsp