I made these Carrot muffins so my husband would eat breakfast in the mornings. I call him a “fargo”. His commute is over 45 minutes each way. As a matter of fact, his commute is TWO HOURS each way!!! He tells me he doesn’t have time to eat breakfast. True, he probably doesn’t have time to eat at home, but that doesn’t mean he can’t take a couple of tasty muffins with him!
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 2 cups finely grated carrots
- 4 eggs
- 2 cups sugar
- 3/4 cup vegetable oil *see Note
- 1/2 cup (1 stick) unsalted butter, melted
Preheat oven to 350 degrees F (175 celcius). Grease 2 muffin tins or line with paper liners.
Whisk together flour, baking powder, baking soda, salt, cinnamon and carrots. In a separate large bowl beat together eggs, sugar, oil and butter. Add the wet mix to the dry and mix thoroughly without overmixing.
Fill each muffin cup 3/4 of the way. Bake in preheated oven for 21-24 minutes or until toothpick inserted comes out clean. These muffins freeze nicely.
Makes 20-22 muffins.
*Note: applesauce may be substituted for either the butter or oil.