Food & Recipes

Carrot Muffins

by Kathy Gunst


Carrot Muffins

Prep time: 15 minutes
Cook time: BAKING TIME: 20 minutes
Serves: 12 muffins

Nonstick cooking spray
1/2 cup butter (1 stick)
2 eggs
3/4 cup sugar
1/2 cup milk
1 1/2 cups grated carrots (about 2
carrots)
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon or nutmeg, optional
Pinch salt
1 cup chopped walnuts, optional




Let your child help you measure ingredients, mix the batter, and fill the muffin tins.


1. Preheat the oven to 400 degrees. Spray 12 muffin cups, or use liners, and set aside. Melt the butter in a small saucepan over low heat.

2. In a large bowl, use an electric mixer or a whisk to beat the eggs and sugar well, about 2 minutes. Add the milk, melted butter, and carrots and mix well. Sift the flour, baking powder, baking soda, cinnamon (if desired), and salt over the egg mixture and stir until smooth. Gently fold in the nuts (if desired).

3. Spoon about 1/4 cup batter into each muffin cup. Bake on the middle shelf for about 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

per serving (1 muffin): 228 calories, 8 g fat (1.1 g saturated), 92 mg sodium, 19 mg cholesterol.