CARROT MUFFINS

These moist carrot muffins bake perfectly every time with lots of carrots, pineapple and freshly grated walnuts. They’re big bakery-style muffins full of flavor and just the right balance of cinnamon and ginger spice. Enjoy these warm buttered muffins with a hot cup of coffee. Bake a fresh batch today and freeze half for a quick breakfast or on-the-go snack for several weeks.

HOW TO MAKE CARROT MUFFINS

First, in a medium bowl, stir together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg and ground ginger.Next, in a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and crushed pineapple. Add the dry ingredients to the wet ingredients and stir until well combined. Add carrots and walnuts.
Fill a standard 12-cup muffin tin with cupcake liners. Next, fill the muffin cups with the batter to just below the rim.Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs.

HELPFUL RECIPE TIPS

For accurate measurement, always add the flour to the measuring cup. Then smooth it out with a table knife and push the excess into the flour container.
Use paper cases in the muffin tin so that you don’t have to grease them. With the molds the muffins never stick, the mold is easier to wash and the muffins stay somewhat protected in their own little packaging.I like unbleached, chlorine-free baking pans.
Use oat flour, almond flour, or a gluten-free flour blend to make gluten-free muffins.
You can replace the vegetable oil with coconut or rapeseed oil.
To achieve optimal consistency, do not over mix the batter as this may cause the muffins to become hard or rubbery. Stir with a spoon until everything is incorporated.For a change of flavor and more protein, you can substitute pecans for walnuts, pumpkin seeds, or pistachios. Or add a handful of chocolate chips, raisins, apples or orange peel.
I shredded the carrots with the smaller side of a kitchen grater. Simply grate the carrot at an angle to create slightly longer pieces than straight pieces.
The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.Turn these delicious muffins into cupcakes with my cream cheese frosting.
Store in an airtight container on the counter for up to 4 days.
For more information on quick frozen muffins, see below.

Thank you for following me on  Facebook & pinterest
for more recipes click here