Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, carrot mini muffins. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
These carrot muffins are my favorite snack during the day. I used to be one of those people, but just recently my favorite bakery started selling mini carrot muffins with no frosting, and I fell in love at first. These make a great snack for kids and babies!
Carrot Mini Muffins is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Carrot Mini Muffins is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook carrot mini muffins using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Carrot Mini Muffins:
- Get 3 eggs
- Make ready 2 cups shredded carrots
- Take 1 cup cane sugar
- Get 1/2 cup dry measure coconut oil (melted)
- Make ready 1/2 tsp sea salt
- Get 1 cup flour
- Get 1/4 Tsp baking powder
- Make ready 1 Tbs vanilla
- Prepare 1 Tbs cinnamon
- Make ready 1 cup chopped walnuts (optional)
- Take butter for greasing mini muffin pan
DIRECTIONS Mix the ingredients in the order of the recipe until smooth. Spoon the batter into muffin cups. Christmas background, advent, mini carrot cake Christmas background, mini carrot cake muffins on a grey rustic table top, overhead image with empty space. Apple, carrot and ginger combine to make these little powerhouse mini muffins.
Instructions to make Carrot Mini Muffins:
- Preheat oven to 350 degrees. - Lightly grease your mini muffin pan with butter & a dusting of flour
- Over a low flame melt the coconut oil using a small saucepan. Beat eggs, in a large mixing bowl, with a hand mixer until frothy.
- Add in sugar, melted coconut oil & vanilla. Beat until blended. - - Add in shredded carrots, salt, flour, baking powder & cinnamon and combine ingredients well with the hand mixer. - - NOTE: the carrots will not all breakdown. If you prefer the carrots well-blended, then chop them in advance of blending.
- Spoon your mixture into your muffin pan and place in the oven. Bake 45-55 minutes. - - After the muffins have baked for 45 minutes use a toothpick to test them. When the toothpick comes out dry – the muffins are done!
My little Mini Muffins just had her third birthday party. Eventually it occurred to me that it was carrots, not tzimmes, that bore special symbolism for Rosh Hashana, so I started making mini carrot muffins instead. This mini muffin recipe is one of my favorite flavors! The muffins are full of cozy spices and sweet carrot cake flavor. They'll keep for at least one week if stored in an airtight.
So that is going to wrap this up with this special food carrot mini muffins recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
