Carrot and walnut muffins
Carrot and walnut muffins are a wholesome and tasty treat that combine sweet, grated carrots with crunchy walnuts. Easy to prepare, these muffins make for a perfect breakfast or snack option.
Cook time 18 min
Prep time 30 min
Ingredients:
2 cups self-raising flour1 tsp baking soda
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup walnuts
2 carrots
1 cup milk (1% fat)
2 eggs
2 tbsp canola oil
Carrot and walnut muffins are a delightful, wholesome treat perfect for breakfast or a snack. The natural sweetness of the carrots combined with the crunchy texture of walnuts creates a beautiful harmony of flavors. Rich in nutrients and easy to make, these muffins are sure to become a favorite in your household.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease the cups with cooking spray.
- In a large mixing bowl, sift together the self-raising flour and baking soda.
- Add the brown sugar and cinnamon, stirring until evenly combined.
- Grate the carrots finely and chop the walnuts into small pieces.
- Add the grated carrots and chopped walnuts to the dry mix, stirring through to make sure they’re well distributed.
- In a separate bowl, whisk together the milk, eggs, and canola oil until smooth and well combined.
- Create a well in the center of the dry ingredients.
- Pour the wet mixture into the well and gently fold the ingredients together until just combined. Be careful not to overmix; the batter should be moist but not smooth.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your carrot and walnut muffins warm or at room temperature. They’re perfect for breakfast, a snack, or a dessert!
These carrot and walnut muffins are an easy-to-make, deliciously healthy treat that can be enjoyed any time of the day. With simple ingredients and a straightforward method, they are perfect for both novice and experienced bakers. Enjoy them warm or at room temperature for a delightful burst of flavor and texture in every bite.
Carrot and walnut muffins FAQ:
Bake the muffins in a preheated oven at 350°F (175°C) for 18-20 minutes. They are done when a toothpick inserted into the center comes out clean.
If your muffins are not rising, ensure that your baking soda is fresh and that you're using self-raising flour properly. Also, be cautious not to overmix the batter, as this can prevent proper rising.
Yes, you can substitute walnuts with pecans, almonds, or sunflower seeds, depending on your preference or dietary needs.
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them, wrapped individually, for up to 3 months.
Yes, you can use whole wheat flour but you’ll need to add baking powder to mimic the self-raising flour. For every cup of whole wheat flour, add about 1.5 teaspoons of baking powder.
Tips:
- Make sure to finely grate the carrots to ensure they integrate well into the batter.
- Lightly toast the walnuts before chopping to enhance their flavor.
- Mix the dry ingredients and wet ingredients separately before combining for a smoother batter.
- Don’t overmix the batter; mix just until the ingredients are combined to keep the muffins tender.
- Fill the muffin cups evenly to ensure uniform baking.
- Test the muffins by inserting a toothpick into the center; if it comes out clean, they are done.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition per serving
10 ServingsCalories 280kcal
Protein 8g
Carbohydrates 36g
Fiber 2.17g
Sugar 13g
Fat 12g
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