Carrot Muffins
These carrot muffins are moist, flavorful, and full of warm spices.
Servings: 12 muffins
Ingredients
- 2 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- ½ tsp salt
- 1 cup sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups raw carrots shredded
- 1 apple peeled and shredded
- ½ cup raisins optional
Instructions
- Preheat oven to 350°. Grease or line muffin tins.
- In a large bowl, whisk together flour, baking soda, cinnamon and salt.
- Whisk sugar, oil and eggs in a separate bowl.
- Stir egg mixture into dry ingredients, just until combined.
- Gently fold in carrots, apples and raisins.
- Divide the mixture into prepared muffin tins.
- Bake 20 - 22 minutes or until tops are golden and a toothpick comes out clean.
Notes
Keep muffins in a zippered bag or airtight container at room temperature for up to 5 days.