CARROT CAKE MUFFINS
- Prep Time20 min
- Cook Time20 min
- Perform Time15 min
- Total Time55 min
- Serving Size12
- 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
Preheat the oven to 425°F.
Whisk together the flour, baking powder, baking soda, spices and salt in a large bowl.
In a second bowl, whisk together the eggs, sugar, MORESH Extra Virgin Olive Oil and finely grated carrot until well combined.
Add the wet ingredients to dry ingredients and fold together using a spatula. Do not overmix.
Line a 12 cup muffin pan with liners then evenly divide batter using a cookie/ice cream scoop.
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.
Allow the muffins to cool in the pan for 5-10 minutes, then remove to a cooling rack to cool completely.