Carrot Walnut Muffins recipe - ingredients, nutrition and when to eat it
These little muffins are baked until moist with carrot and walnuts. Their delicate cinnamon aroma pairs with the rich, nutty flavor of walnuts, making them…
These little muffins are baked until moist with carrot and walnuts. Their delicate cinnamon aroma pairs with the rich, nutty flavor of walnuts, making them lovely for breakfast or a snack.
Bread & brunch · 35 minutes to cook
Tips: Add the grated carrot without squeezing out its moisture to keep the muffins moist.
Tips: Mixing the batter for too long can make the texture dense, so stir just until you no longer see dry flour.
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Ingredients (1 serving)
- Carrot — 0.4 pc
- Walnuts — 15 g
- Flour — 55 g
- Egg — 0.5 pc
- Sugar — 20 g
- Vegetable oil — 15 ml
- Milk — 15 ml
- Baking powder — 2 g
- Ground cinnamon — 0.5 tsp
- Salt — 0.3 g