Zutaten für Basic Carrot Muffins
- 1 1/2 cups all-purpose flour
- Whole Wheat Flour
- 3/4 cup packed light brown sugar
- Baking Powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 cups carrots
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
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Zubereitung von Basic Carrot Muffins
- Preheat oven to 375°C (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together: 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt, ¾ cup granulated sugar, and ¾ cup packed light brown sugar.
- Make a well in the center of the dry ingredients.
- In a medium bowl, whisk together: 1 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup buttermilk.
- Pour the wet ingredients into the well in the dry ingredients.
- Grate 2 cups of carrots and gently fold them into the batter until just combined. Do not overmix.
- Evenly divide the batter among the prepared muffin cups, filling each about ¾ full.
- Sprinkle each muffin top with 1 teaspoon of granulated sugar or your choice of topping (streusel, chopped nuts, oats, etc.).
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
53g
Fat
5g
Carbs
9g
