Carrot Muffins

Carrot Muffins
(Makes 12)
(Adapted from Williams Sonoma)

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp ground cinnamon
2 eggs
2/3 cup brown sugar
1 cup buttermilk
**Don't have buttermilk? Mix 1 tbsp lemon juice with enough milk to fill one cup, let sit for 10 minutes - voila, buttermilk)
6 tbsp unsalted butter, melted
3-4 large carrots, peeled and finely shredded (1 1/2 cups)


1. Preheat oven to 425°F. Line 12 standard muffin cups with paper liners.

2. In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon.

3. In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the buttermilk and butter. Add the egg mixture to the flour mixture and, using a rubber spatula, stir just until evenly moistened. Fold in the carrots just until evenly distributed.

4. Spoon the batter into the prepared muffin cups, filling to the top. Bake 25 minutes. (Original recipe suggested 15-18 minutes).

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