Carrot Muffin

If I am being honest here, Carrot muffins have not always been my favorite muffin and I do not know why. I don’t often make then because of this but the Mr likes them and I thought that with Easter right around the corner, this would be a perfect time to bake a batch and share them with you all! The funny thing is though, I like to make my carrot muffins less sweet so this recipe isn’t the Mr’s favorite. It works out though and the muffins last longer in the house if he doesn’t devour them in 1 day, so really its a win for me. I am actually able to share these with others if he doesn’t crush them!

Ingredients

• 2 1/4 Cups Flour

• 1 Cup Brown Sugar

• 1 1/2 Cups Carrots, grated

• 1 Cup Milk

• 1/3 Cup Vegetable Oil

• 1/4 Cup White Sugar

• 3 Eggs

• 2 Tsp. JamDinners Cinnamon Blend

• 2 Tsp. Lemon Juice

• 1.5 Tsp. Baking Powder

• 1 Tsp. Baking Soda

• 1 Tsp. Vanilla Extract

• 1/2 Tsp. All Spice

• 1/2 Tsp. Nutmeg

• 1/2 Tsp. Salt

Directions

• Preheat oven to 375F degrees. In a medium bowl, sift together all of the dry ingredients and set aside.

• In a large bowl, whisk together all of the wet ingredients except the carrots. Mix well.

• Pour the dry ingredients into the wet ingredients and stir until fully mixed. Add in the carrots and mix again.

• Line a muffin tin with muffin liners and scoop batter into liners. Fill each cup approximately 80% to 90% full. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Allow to cool then enjoy!

• If you want to get wild you could add icing sugar on top and some fresh grated carrots too. Both of these offer great visual representation for your fancy easter dinner.