Carrot Muffins

🛒 Ingredients

• All-purpose flour 17 g · 61 kcal
• Granulated sugar 13 g · 48 kcal
• Baking powder 1 g · 0 kcal
• Baking soda 0 g · 0 kcal
• Ground cinnamon 0 g · 0 kcal
• Egg 8 g · 13 kcal
• Vegetable oil 10 g · 88 kcal
• Milk 10 g · 6 kcal
• Vanilla extract 0 g · 0 kcal
• Grated carrots 17 g · 7 kcal

👨‍🍳 Instructions

1. Preheat oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and a pinch of salt until well combined.
3. In a separate medium bowl, whisk together the egg, vegetable oil, milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
5. Fold in the grated carrots until evenly distributed.
6. Divide the batter evenly among the 12 muffin cups.
7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.