This is what happens with the passage of time. Some days you
forget the eggs and then other days you make something perfect. Just like these
carrot muffins. Try this and guaranteed you will never look for another carrot
muffin recipe. The texture and the flavour of these muffins are simply
DELIGHTFUL. Jimre was never a muffin man, but I told him he had to try. He was
impressed all right.
2 cups flour
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3/4 cup light brown sugar
2 eggs
1/2 cup grape seed oil
1 tsp maple extract
2 cups finely shredded carrots
1/3 cup + 1/4 cup 3.25% buttermilk
- Preheat oven to 375F.
- Place in a large bowl flour, baking powder, baking soda, salt, cinnamon and light brown sugar.
- Whisk together and set aside.
- In a medium bowl, whisk together the eggs, oil, maple extract and the buttermilk.
- Add the grated carrots to the flour mixture and stir.
- Add the buttermilk mixture to the flour mixture and stir to combine.
- Spray a large muffin tin with unflavoured cooking spray.
- Divide the batter between the prepared muffin tins.
- Bake the muffin for 25 minutes in the preheated oven.
- Remove and let them sit for 10 minutes before serving.
- Serve with butter.
