Carrot Muffins


  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 4 medium carrots, grated
  • 1/2 cup tinned pineapple, crushed and drained
  • Pinch fine salt
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 cup whole meal flour
  • 2/3 cup deep brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 3/4 cup plain flour

Preparation Method:

  • Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
  • Whisk the flour with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl.
  • In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
  • Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula.
  • Stir in the carrots and pineapple just until evenly moist; the batter will be very thick.
  • Divide the batter evenly among the muffin cups.
  • Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes.
  • Turn muffins out of the tins and cool on a rack.
  • Serve warmly.

Warm regards,

Best Nice Deals Team

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