Wonderful Carrot Muffins

10m
Prep Time
20-25m
Cook Time
30m
Ready In


"We like to serve these delicious moist muffins warm as a side dish. There is no dairy for this recipe which makes them suitable to serve with meat or dairy dishes, the jar of baby food is the secret that sets these apart from all the other recipes. For a lower-calorie version, substitute applesauce for some of the oil and use egg substitute in place of the eggs. These freeze well."

Original is 12 servings

Nutritional

  • Serving Size: 1 (76.3 g)
  • Calories 255.8
  • Total Fat - 14.5 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 34.7 mg
  • Sodium - 252.8 mg
  • Total Carbohydrate - 29.8 g
  • Dietary Fiber - 0.9 g
  • Sugars - 20.6 g
  • Protein - 2.5 g
  • Calcium - 42.7 mg
  • Iron - 0.5 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Line muffin tins with paper liners.

Step 3

In a small bowl combine flour with baking powder and salt.

Step 4

In a second bowl, add eggs, lemon juice, oil honey, vanilla sugar and baby food, whisking vigorously until all ingredients are very well incorporated. Mix in shredded carrots. Using a spoon gently mix in flour mixture until just combined.

Step 5

Spoon mixture evenly into tins.

Step 6

Bake for 20 to 25 minutes or until they test done.

Step 7

Allow to cool slightly and serve warm or at room temperature.

Tips & Variations


No special items needed.

1 Reviews

Grambers

The nuts were missing so I added those and we enjoyed them very much. These were nice moist muffins which we loved, so I'm putting the recipe away to make again!

5.0

review by:
(2 Oct 2020)

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