Carrot Spice Muffin Recipe
A hearty , delicious moist muffin with just the right amount of spice. Bake this carrot muffin recipe in the fall in mini muffin pans to serve as an afternoon treat or bake in large muffin pans for breakfast. Carrot muffins are ideal way to get a healthy dose of vegetables and kids love them!
For a sweeter carrot muffin add 1/2 cup of raisins or dried cranberries in the muffin recipe with the chopped walnuts. Try our Pumpkin Spice Muffin recipe for another easy, muffin recipe.
Whisk together thoroughly:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon Sea salt
1/2 teaspoon ground nutmeg
1/16 teaspoon ground mace
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Whisk together in a mixing bowl:
2 large eggs
3/4 cups sugar
Add 1 1/2 cups packed finely shredded carrots. Set aside and let stand for 10-12 minutes.
Stir in: 1/4 fresh orange juice
5 tablespoons organic virgin light olive oil
1/2 cup chopped walnuts
Preheat oven to 400 degrees. Lightly grease muffin pan or line muffin pan with paper baking cups.
Add the flour mixture into the wet mixture and fold until the dry ingredients are just moistened. Do not overmix! The batter will not be smooth but should be lumpy.
Carefully spoon the batter into the muffin pan filling each muffin 2/3 full. Bake 15-18 minutes or until a toothpick inserted into the center of several muffins comes out clean. Your baking time will vary depending upon your oven. Let cool 2-3 minutes before removing from pan. Serve at once.
About the ingredients in this recipe:
Carrots: Carrots are packed with beta-carotene and vitamin A. With zero fat and only 31 calories per carrot, carrots are a nutritious way to add vitamins to your diet while dropping pounds.Carrots also come in a variety of colors and sizes. Try planting some of the gourmet carrots that come in mixed colors. Carrots are easy to grow and a good vegetable for small kids to grow in their own gardens.
