Mini Carrot Muffins

Mini Carrot Muffins

Ingredients

  • 2 large eggs
  • ¾ cup (180 ml) sugar
  • ½ cup (125 ml) canola oil
  • ½ tsp (2.5 ml) vanilla extract
  • ¼ cup (60 ml) buttermilk
  • 1 ½ cups (375 ml) grated carrots
  • 1 ½ cups (375 ml) all-purpose flour
  • 1 tsp (5 ml) baking powder
  • ½ tsp (2.5 ml) baking soda
  • 1 tsp (5 ml) ground cinnamon
  • ½ tsp (2.5 ml) salt

Preparation

  1. Preheat oven to 350°F. Line 36 mini muffin cups with mini muffin liners; set aside.
  2. In a big bowl, using a whisk; beat eggs, sugar, oil, vanilla extract, and buttermilk together until smooth.
  3. In a smaller bowl, sift together, flour, baking powder, baking soda, ground cinnamon and salt. Slowly add about 1 cup of the flour mixture to the sugar mixture; mix until well combined.
  4. Add the grated carrots to the remaining flour mixture; toss to combine. Stir into batter until well combined.
  5. Fill each muffin cup with about 1 tbsp. of batter. Bake until a toothpick inserted into the center of the muffin comes out clean, 10 to 12 minutes.
  6. Transfer muffins to a wire rack to cool.
  7. Serve and enjoy!

 

CAFM
Canada Agriculture and Food Museum
Program Location
Online