The Pioneer Woman Tasty Kitchen
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Carrot Muffins

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Level: Easy

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Description

A deliciously moist carrot muffin with just the right amount of spice.

Ingredients

  • 2 cups All-purpose Flour
  • ⅔ cups Brown Sugar, Packed
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • 2 whole Eggs, Lightly Beaten
  • ¾ cups Buttermilk (see Note)
  • ⅓ cups Canola Or Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1-½ cup Grated Carrot
  • ½ cups Chopped Nuts, Dates, Or Raisins (optional)

Preparation

Preheat oven to 375 F. Line a 12-count muffin tin with paper liners or grease it. Set aside.

In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the center of the dry ingredients. Add remaining ingredients and stir until just combined. Do not over mix.

Fill prepared muffin tins 3/4 full. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and set on a rack. Allow muffins to cool for 5 minutes before transferring the muffins to a wire rack to cool completely.

Note regarding buttermilk: If you don’t have buttermilk you can make your own. Add 1 tablespoon lemon juice or white vinegar to a 1 cup measure. Add enough milk to equal the 3/4 cups called for in the recipe. Let milk mixture stand for 5 minutes before using.

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