Our Recipes

Carrot muffins

Carrot muffins

Portions

12

Preparation

Cooking time

Ingredients

3/4 cup (180 ml) all-purpose flour

1/2 cup (125 ml) whole wheat flour

1 tsp (5 ml) baking soda

1/2 tsp (2 ml) baking powder

1/2 tsp (2 ml) salt

1 tsp (5 ml) ground  cinnamon

1/2 tsp (2 ml) ground nutmeg

1 cup (250 ml) sugar

1/2 cup (125 ml) canola oil

2 medium eggs

1 can 10 oz (284 ml) Graves sliced carrots , drained

1/2 cup (125 ml) chopped nuts (optional)

Preparation

  1. Preheat oven  to 350 °F (180 oC).
  2. In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon and  nutmeg.
  3. In a small bowl, mix sugar, oil and eggs. Add preparation to flour mixture.
  4. Julien carrots.
  5. Add carrots and nuts to the mixture and mix well.
  6. Grease the muffin tins or cover with liners. Fill ¾ with mixture.
  7. Bake for 25 to 30 minutes or until a toothpick can be inserted into a muffin and removed cleanly.

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