Tuesday, August 23, 2016

Carrot Muffins

Having a terrible sweet tooth there are few things that i love more than carrot cake (ok, maybe there's a tie with gelato) but what if I told you there's a delicious healthier version of it? A carrot muffin that you can devour guilt-free. I have made this recipe numerous times and the best part is that Lorenzo absolutely loves them.

What you're going to need in order to make 12 cupcakes is:

2 cups of flour
1 teaspoon of baking soda
1 teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of ginger
a pinch of nutmeg
1 cup of sugar
1/2 cup (115gr) of butter
2 eggs
2 cups of grated peeled carrots
1/2 cup of walnuts (optional)

Preheat oven to 350°F or 180°C.
Line 12 cupcake molds with papers.
Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend.
Whisk sugar and butter in large bowl until well blended.
Whisk in eggs one at a time.
Slowly add flour mixture and stir until blended.
Stir in carrots and walnuts.
Divide batter among cupcake molds, filling 3/4 of each.

Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean.
Let cool in pans for a couple of minutes and then transfer cupcakes to a cooling rack. 

Have a wonderful week.

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