Carrot Muffins Recipe


Looking for an easy carrot muffins recipe? Here is a good one!


carrot muffins recipe



The pineapple makes these muffins moist and delicious.

I make 12 regular sized muffins and 12 mini-muffins with this recipe. You could also make 18 regular sized muffins, or you could fill the muffin tins really full and make 12 large muffins.



Check that you have these staples at home

  • in the cupboard

    • whole wheat flour
    • baking powder
    • baking soda
    • salt
    • cinnamon
    • maple syrup
    • cooking oil
    • canned crushed pineapple
    • raisins

  • in the fridge or freezer

    • eggs

Buy these fresh ingredients

  • carrots

Get out your equipment

  • Essential

    • muffin tins
    • a large bowl
    • a smaller bowl
    • a grater
    • a fork or whisk
    • a mixing spoon
    • measuring cups and spoons
    • toothpicks

  • Nice to have but not necessary

    • a spatula




    The recipe

    2 cups/500 mL whole wheat flour

    1 tsp/5 mL baking powder

    1 tsp/5 mL baking soda

    1/2 tsp/2 mL salt

    1 tsp/5 mL cinnamon

    2 eggs

    2 Tbsp/30 mL maple syrup

    1/2 cup/125 mL cooking oil

    1 cup/250 mL finely grated carrot

    1 cup/250 mL crushed pineapple, with juice

    1/2 cup/125 mL raisins

    Preheat oven to 400F/200 C.
    Get out your muffin pans and grease them, or get out the paper cupcake liners.

    In a large bowl, mix the flour, baking powder, baking soda, salt and cinnamon.
    Make a well in the middle.

    In a smaller bowl, beat the eggs.
    Add the maple syrup and stir till well mixed.
    Add the oil, carrot and pineapple.
    Stir to mix well.

    Pour the carrot mixture into the well in the middle of the dry ingredients.
    Stir just enough to barely moisten it all.

    Add the raisins.
    Stir gently, just enough to mix them in.
    (Stop! Don't overmix! The secret of making perfect muffins lies in the stirring. It's okay if there are still some flecks of flour visible. The batter will be lumpy - that's fine! Resist the urge to keep stirring!)

    Fill your muffin cups.

    Bake for about 20 minutes, or until a toothpick inserted in a muffin comes out clean.



    Substitutions

    • Use your favourite flour in place of the whole wheat.

    • Use honey in place of the maple syrup.

    Ideas for making this recipe your own

    • Experiment with different dried fruits in place of (or as well as) the raisins.

    Tips

    • If you have a food processor, use it to grate the carrots. You might want to grate a big batch of them while you are at it, and freeze them in 1 cup/250 mL portions for next time!

    • If you are out of toothpicks, use a piece of uncooked spaghetti for testing the muffins.

    • Don't overmix!




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