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Carrot Walnut Muffins
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Carrot Walnut Muffins

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp allspice
  • 1 cup grated carrots about 2 medium carrots
  • ½ cup chopped walnuts
  • ½ cup raisins
  • 1 cup brown sugar
  • ⅓ cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract

Instructions

  • Preheat your oven to 350°F and line a muffin tin with paper liners (or grease it if you’re feeling adventurous).
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and allspice. This is the moment when your kitchen starts smelling amazing.
  • In a separate bowl, mix together the grated carrots, walnuts, raisins, brown sugar, vegetable oil, eggs, and vanilla extract. The batter will look a little lumpy, but trust the process.
  • Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix! Overmixing leads to dense muffins, and we’re aiming for fluffy perfection.
  • Divide the batter evenly among muffin cups, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. If you’re feeling fancy, sprinkle some extra chopped walnuts on top or drizzle with a bit of maple syrup for an extra touch of sweetness.