Breakfast Carrot Muffins

Makes 12 muffins

These take a surprisingly short time to make and can be enhanced with a cup of raisins or a grated apple for extra flavour.

Ingredients:

2 cups of all-purpose flour

1tbsp baking powder

2tsps baking soda

1tsp salt

1tsp ground cinnamon

4 eggs

1 cup vegetable oil

¾ cup brown sugar

3 cups shredded carrots

Method:

Preheat the oven to 175 degrees C (350 degrees F). Grease muffin cups or line with paper muffin liners

In a large bowl, sift the flour, baking powder, baking soda, salt and cinnamon.

In a separate, combine eggs, oil and brown sugar; beat well. Add the dry ingredients into the egg mixture and mix until moistened, not a second longer.

Fold in carrots and spoon into prepared muffin cups.

Bake in the preheated oven for 20-30 minutes or until a skewer inserted comes out dry.

Photo credit: MJ Kawira (Binti Diaries); @bintidiaries

Chef: Mwihaki Mundia

 

 

 

 

2 thoughts on “Breakfast Carrot Muffins”

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