Carrot Morning Glory Muffins (Gluten Free Optional)
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Ground Cinnamon1 tsp
Salt1 tsp
Ground Ginger1 tsp
Ground Nutmeg (freshly)4 tbsps
Unsalted Butter (softened)1 cup
Light (packed)2 large
Egg2 cups
Shredded Carrots (finely)Directions:
1
Preheat the oven to 400 degrees F and line a standard 12-cup muffin pan with paper liners
2
Whisk the flour(s), oats, baking powder, cinnamon, salt, ginger, and nutmeg together in a medium bowl
3
Set aside
4
With a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together on medium speed for about 3 minutes until a thick paste forms
5
Scrape the beaters and the bowl
6
Add the applesauce and eggs and beat on medium-low speed until the sugar paste breaks up and a loose batter forms
7
Stir in the carrots, walnuts, and coconut
8
Gently stir in the flour mixture just until it is incorporated--don't over mix
9
The batter will be very thick
10
Divide the batter evenly between the 12 muffin cups, mounding it to the brim of each paper liner
11
Bake for about 25 minutes, until the muffins are browning on top
12
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely