Description
Delightful muffins packed with shredded carrots and nuts, perfect for a cozy breakfast or snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup melted butter
- 2 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup shredded carrots
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Mix the melted butter, eggs, milk, and vanilla extract in a separate bowl.
- Pour the wet ingredients into the dry mixture, stirring gently until combined, then fold in the carrots and nuts.
- Scoop the batter into the muffin cups, filling them about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
For a moist muffin, consider using yogurt or sour cream in place of some milk. These muffins can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg