Carrot Muffins

There’s something magical about muffins fresh from the oven. The delicious treat that is on the verge of being a cupcake yet can sometimes as a healthy snack. Let's face it, we've all tried to convince our teachers or parents that our sugary muffins are a healthy treat. After all, if there’s no icing that makes it healthy right?

Carrot muffins are a favourite of mine. I have always been a fan of carrot cake and the carrot muffin is so close to being a cake that it automatically became a favourite as well. In fact, I am such a fan of this carrot muffin recipe that my boyfriend made it for my birthday in lieu of a cake and I was not disappointed one bit. That fact that he’s a fantastic cook didn’t hurt either. For the record, I requested carrot cake for my birthday. Carrot muffins instead of cake was perfect as it was easier to pack in my lunch than cake would have been.

After sharing this recipe with many of my family members I decided it was time to share it with everyone. It’s a simple and enjoyable recipe that would be easy to do with the kids. In fact, one of my favourite memories is making muffins with my mom and brother when I was a wee kid. Standing on a chair to be able to see onto the counter top.

If you are in a hurry or wish to save time I suggest buying shredded carrots as that way instead of taking the time to shred and measure out the carrots, this way they only needed to be measured and let's face it. Grating the carrots is the longest and most dreaded step. shredded carrots is easy and saves the fingers from being accidentally grated.

For a delicious icing that works well with these carrot muffins that isn't the usual cream cheese icing go to https://shopping-feedback.today/feast/cinnamon-honey-buttercream-icing%3C/a%3E This icing is made with cinnamon and honey. It is one of my top favourite icings. It's very simple to make and goes perfectly with the carrot muffins. These muffins or good with or without icing. I know some people consider icing only a topping for cupcakes and not muffins but to them I say live a little. If icing can be eaten by itself, why not with a muffin?

Now enough of my chatter, here is the recipe. I hope you enjoy the muffins as much as I do.

Ingredients

- 1 1/2 cups all purpose flour

- 1 1/2 teaspoon baking soda

- 2 teaspo ons ground cinnamon

- 3/4 cup granulated sugar

- 2 eggs

- 1/2 cup vegetable oil

- 1 teaspoon vanilla extract

- 2 cups shredded carrots

Directions

1. Shred the carrots (If you have shredded carrots skip this step)

2. Place shredded carrots in large mixing bowl (large bowl ensure of no spills)

3. Mix flour into bowl

4. Mix baking soda into bowl

5. Mix cinnamon into bowl

6. Mix sugar into bowl

7. Mix eggs into bowl

8. Mix vegetable oil into bowl

9. Mix vanilla into bowl

10. Preheat oven to 350 degrees

11. Either grease muffin tray or add muffin liners to tray

12. Fill muffin tray 3/4 full

13. When oven reaches 350 degrees put muffin tray in oven for 25 minutes.

14. After 25 minutes check if muffins are done by putting a tooth pick through the middle of a muffin, if the toothpick comes out clean they are ready, if it comes out with some batter on in put them back in for another few minutes checking periodically to see if they are done.

15. Let cool

16. Enjoy!