Carrot Walnut Muffins
Big carrot muffins with rounded tops, a soft texture and not too much sweetness. These are muffins, not just carrot cake in muffin form. The yield should be around 10 muffins, not 12.
Servings 10 muffins
Cost 5
Ingredients
- 1 ½ cups all-purpose flour (200 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon freshly ground nutmeg
- 1 large egg
- ¼ cup very firmly packed light brown sugar (60 grams)
- ¼ cup granulated sugar (48 grams)
- ⅓ cup vegetable oil
- ½ cup yogurt (120 grams)
- 1 cup shredded carrots
- ⅔ cup walnuts toasted and chopped
Instructions
- Preheat oven to 400 degrees F. Grease 10 muffin cups.
- Mix the flour, baking powder, soda, salt, cinnamon and nutmeg together in a small mixing bowl; set aside.
- Whisk the egg in a large mixing bowl, then whisk in the sugars, yogurt, vegetable oil and carrots. Pour the dry ingredients into the carrot mixture and stir until moist. Throw in the walnuts and continue to stir gently until the ingredients are mixed – don’t overmix the batter or you’ll toughen up the gluten in the flour.
- Divide the batter between the cups and bake on center rack for 20 minutes.