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Carrot Cake Muffins

by on July 17, 2012 in Breads, Muffins July 17, 2012 BreadsMuffins
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Level: Easy

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Description

These sweet, moist, slightly spicy muffins are loaded with fresh carrot.

Ingredients

  • 2 cups Grated Carrots
  • 2 whole Eggs
  • ¼ cups Canola Oil
  • 1 cup Buttermilk
  • 1 teaspoon Vanilla Extract
  • ¾ cups Granulated Sugar, Plus 1 Tablespoon, Divided
  • 2-¼ cups All-purpose Flour
  • 2-¼ teaspoons Baking Powder
  • ¼ teaspoons Ground Nutmeg
  • 1 teaspoon Ground Cinnamon

Preparation

Preheat the oven to 350ºF.

In a large bowl, combine the carrots, eggs, canola oil, buttermilk, and vanilla extract. Whisk in 3/4 of a cup of granulated sugar, followed by the flour, baking powder, and nutmeg. Pour the batter into a greased jumbo muffin pan (mine makes 6 muffins).

In a small bowl combine the remaining tablespoon of granulated sugar and cinnamon. Sprinkle the mixture evenly over the tops of the muffins. Bake for about 1 hour, or until a cake tester comes out cleanly. Enjoy!

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