Freshly Baked!


Cheer up your weekend with these healthy yet yummy carrot muffins.


Carrot Muffins

2 cups whole wheat flour

3 cups shredded carrots

1 cup chopped walnuts

1 ½ cup powdered sugar

3/4 cup cooking oil

3 eggs

1 teaspoon baking powder

½ teaspoon baking soda

2 teaspoon cinnamon powder

½ teaspoon vanilla essence


Preparation Method

Preheat the oven to 180 degree Celsius. Line a muffin pan with paper liners and keep aside.

Whisk the dry ingredients in a bowl. In another larger bowl, beat eggs, vanilla essence and oil. Add the shredded carrots to this wet mix. Now fold in the dry ingredients. Lastly, add the walnuts and combine well. Spoon this batter into the prepared muffin tins. Bake these for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Place the muffin pan on a wire rack and cool for five minutes before removing the muffins from the pan. Top with a frosting of your choice.



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