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Carrot Muffins

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Ingredients
  Margarine 6 Ounce (170 Gram, At Room Temperature)
  Dark brown sugar 3 1⁄2 Ounce (100 Gram)
  Egg 1 (At Room Temperature)
  Water 1 Tablespoon
  Carrots 8 Ounce, grated (225 Gram)
  Plain flour 5 Ounce (140 Gram)
  Baking powder 1 Teaspoon
  Soda bicarbonate 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Grated nutmeg 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

1. Preheat a 350°F/180°C/ Gas 4 oven. Grease a 12-cup bun tray or use paper cases.
2. With an electric mixer, cream the margarine and sugar until light and fluffy. Beat in the egg and water.
3. Stir in the carrots.
4. Sift over the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Stir to blend.
5. Spoon the mixture into the prepared bun tray, filling the cups almost to the top. Bake until the tops spring back when touched lightly, about 35 minutes. Let stand 10 minutes before transferring to a rack.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes
Servings: 
6

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