Carrot Cake Muffins
Who can resist warm Carrot Cake Muffins straight out of the oven? Well, I can't! These muffins are light and flavourful and perfect to go with a cup of tea.
Servings: 12 muffins
Calories: 275kcal
Ingredients
- 2 cups flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup granulated white sugar
- 3 large eggs at room temperature
- 1 Teaspoon vanilla extract
- 2 1 /2 cups carrots shredded (apprx 5 medium)
Instructions
- Preheat oven to 350 degrees F and line or grease a 12 count muffin pan.
- 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 18 - 22 minutes or until toothpick inserted in centre comes out clean. Cook on a wire rack.
- Can be eaten straight away or stored in a airtight container for three days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Carrot Cake Muffins
Amount Per Serving
Calories 275
Calories 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.