These Carrot Cake Muffins sound yummy!
Ingredients:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 large egg
1/2 cup brown sugar, packed
1/4 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups grated carrots (about 2 medium carrots)
1/4 cup chopped walnuts (optional)
1/4 cup raisins (optional)
Instructions:
Preheat your oven to 350°F and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat the egg with the brown sugar and oil until smooth. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Fold in the grated carrots, walnuts, and raisins (if using).
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 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.
Enjoy!
Sew Colorful 