Carrot and Honey Muffins
These Carrot and Honey Muffins are a delightful treat! Packed with nutritious ingredients and a touch of sweetness, they're perfect for any time of day.
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Muffin Tin
- Parchment liners
- Oven
Ingredients
- 1 3/4 cup white whole-wheat flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 2 units eggs
- 1/2 cup honey
- 1/4 cup olive oil
- 1 tablespoon vanilla extract
- 1 cup plain Greek yogurt
- 2 cups carrots, peeled and grated
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line a muffin tin with parchment liners or grease it lightly with olive oil.
- Step 3: In a large mixing bowl, whisk together the white whole-wheat flour, baking powder, baking soda, and ground ginger.
- Step 4: In another bowl, beat the eggs and then add the honey, olive oil, vanilla extract, and Greek yogurt. Mix until smooth.
- Step 5: Pour the wet ingredients into the dry ingredients. Gently fold until just combined.
- Step 6: Fold in the grated carrots until evenly distributed.
- Step 7: Spoon the batter into the muffin tin, filling each cup about two-thirds full.
- Step 8: Bake for 18-20 minutes or until a toothpick comes out clean.
- Step 9: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- For added crunch, mix in chopped walnuts or pecans.
- Incorporate raisins or dried cranberries for extra sweetness.
- Top with cream cheese frosting for a special treat.