Who can resits a warmButtery Carrot Muffin straight out of the oven? Well, I can't! These muffins are light and flavourful and perfect to go with a cup of tea of a fall day.
Preheat oven to 350 degrees F and line or grease 12 muffins tins.
Sift together flour, baking powder, cinnamon, nutmeg and salt. Set aside
Mix butter on high speed for about a minute. Add sugar, eggs and vanilla and mix for 2-3 minutes or until light in colour. Stir in the flour mixture and stir until just combined. Stir in carrots.
Bake for approximately 15 to 20 minutes or until toothpick inserted in center comes out clean. Cook on a wire rack.
Can be eaten straight away or stored in a airtight container for a few days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Buttery Carrot Muffins
Amount Per Serving
Calories 275Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 82mg27%
Sodium 306mg13%
Potassium 144mg4%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 10g11%
Protein 4g8%
Vitamin A 5878IU118%
Vitamin C 2mg2%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.