Muffin lady carrot muffins recipe

“Muffin Lady” Carrot Muffins recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Muffin Lady Carrot Muffins recipe! These muffins are a perfect combination of moistness and sweetness, making them a favorite among all ages. Packed with freshly grated carrots, warm spices, and a hint of citrus, these muffins are a healthy and indulgent treat. Whether enjoyed for breakfast or as a snack, they are guaranteed to satisfy your cravings. Get ready to indulge in these scrumptious carrot muffins that are sure to become a staple in your baking repertoire!

Keywords: Muffin Lady, Carrot Muffins, Recipe, Moistness, Sweetness

Muffin lady carrot muffins recipe details

Muffin lady carrot muffins recipe, recipe Rating: 4.6
Number of votes:112

Ingredients

2 cups grated carrot

1-1/2 cups sugar

1 cup oil

3 eggs, room temperature

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground mace

2 Tablespoons orange marmalade

2 Tablespoons crushed canned pineapple

1/2 cup chopped walnuts

1/4 cup shredded coconut

Instructions:

These are sweet, flavorful, cupcake-style muffins. You can make the batter in advance and refrigerate or freeze it. You can also freeze the finished muffins after they are baked. For some reason, these muffins have almost a better flavor after being frozen.

Preheat oven to 350 degrees. Line up each cup of the muffin tin with strips of baking parchment paper or paper muffin liners. Combine the carrots, sugar, oil, and eggs. Set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and mace. Gradually add the dry mixture to the carrot mixture. Fold in the marmalade, pineapple, nuts, and coconut. Spoon the batter into the prepared muffin pans. Bake in the preheated oven for 30 to 35 minutes, until done.

Yields:Twelve 6-ounce muffins