Monday, March 29

carrot spice mini muffins

carrot spice mini muffins

ingredients:
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (packed) light brown sugar
2/3 cup canola or safflower oil
2 large eggs
3/4 cup whole milk
1 teaspoon pure vanilla extract
1 cup shredded carrots
1/2 cup shredded sweetened coconut
1/3 cup plump raisins

directions:
preheat the oven to 375˚F. butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. then place the muffin pan on a baking sheet. in a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda and salt. stir in the brown sugar, making certain there are no lumps. in a separate bowl, whisk the oil, eggs, milk and vanilla extract together until well combined. pour the the liquid ingredients over the dry ingredients and with a rubber spatula, gently but quickly sir to blend. stir in the carrots, coconut, raisins and nuts. divide the batter evenly among the muffin cups. bake for about 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

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