Ingredients for Cha Ching Carrot Spice Muffins
- Whole Wheat Flour
- Baking Soda
- Baking Powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Ground Ginger
- ¼ teaspoon ground allspice
- Honey
- 1 large egg
- Buttermilk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- ½ cup raisins
- ½ cup chopped nuts (walnuts or pecans recommended)
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How to Make Cha Ching Carrot Spice Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups whole wheat flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon ground allspice.
- In a separate bowl, combine the wet ingredients: ½ cup honey or brown sugar, 1 large egg, ½ cup buttermilk or plain yogurt, ¼ cup vegetable oil, 1 teaspoon vanilla extract, 1 cup grated carrots, ½ cup raisins, and ½ cup chopped nuts (walnuts or pecans recommended).
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin liner about ¾ full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 15 minutes.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
34g
Fat
4g
Carbs
6g
