CARROT CAKE MUFFINS

CARROT CAKE MUFFIN RECIPE

These are scrumptious. They should be—with all these goodies: lots of nuts, carrots, and pineapple.

But with all these goodies to lift, they don’t dome as readily. This recipe fills twelve muffin tins right to the brim and starts in a very hot oven to create a burst of steam—both of which helps put a dome on your muffins.

1 1/2 cups all-purpose flour

1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup brown sugar

1 1/2 cups shredded carrots
1 cup walnut pieces
3/4 cup drained crushed pineapple

Directions

Preheat the oven to 425 degrees.

1. In a medium bowl, mix the flour, baking powder, baking soda, salt, and spices together. Set aside.
2. In another medium bowl, mix the eggs, oil, extract, and sugars together. Stir until smooth. Add the carrots,walnuts, and pineapple.
3. Add the liquid ingredients to the dry ingredients. Stir until just combined.
4. Spoon the batter into twelve well-greased muffin cups. Place the muffins on a shelf in the upper portion of the oven. Immediately turn the temperature down to 375 degrees. Bake for 15 to 18 minutes. (Baking times will vary depending on how well your oven holds heat. The muffins should test done with a toothpick picked in the center of a muffin.) Let the muffins rest for a few minutes in the muffin pan and then remove them to a wire rack to cool.