September 6, 2022
by

CARROT CAKE MUFFINS

  • Prep Time20 min
  • Cook Time20 min
  • Perform Time15 min
  • Total Time55 min
  • Serving Size12
  • Cuisine
    • American
  • Course
    • Appetizer
  • Suitable for Diet
    • Vegetarian

Ingredients

  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt
  • 3 Large Eggs, room temperature
  • 2/3 cup Sugar
  • 3/4 cup Moresh® Extra Virgin Olive Oil
  • 2 cups Carrot, finely grated
1

Preheat the oven to 425°F.

2

Whisk together the flour, baking powder, baking soda, spices and salt in a large bowl.

3

In a second bowl, whisk together the eggs, sugar, MORESH Extra Virgin Olive Oil and finely grated carrot until well combined.

4

Add the wet ingredients to dry ingredients and fold together using a spatula. Do not overmix.

5

Line a 12 cup muffin pan with liners then evenly divide batter using a cookie/ice cream scoop.

6

Place the muffin pan into the oven then reduce the oven temperature to 400°F and bake muffins for 5 minutes. Without opening oven door, reduce the heat to 360°F and bake for another 15 minutes, or until a toothpick inserted into middle comes out clean.

7

Allow the muffins to cool in the pan for 5-10 minutes, then remove to a cooling rack to cool completely.