Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ¾ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts (optional)
Special Equipment Needed:
- Muffin tin
- 12 muffin liners
- Mixing bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a muffin tin with 12 muffin liners.
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the grated carrots and walnuts (if using).
6. Divide the batter evenly among the 12 muffin liners.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Temperature: 350°F
Serving Size: 12 muffins
Nutritional Information (per muffin):
Calories: 250
Fat: 14g
Carbohydrates: 28g
Protein: 4g
Substitutions for Ingredients
- For the vegetable oil, you can substitute melted coconut oil or melted butter.
- For the walnuts, you can substitute any other type of nut or omit them altogether.
Variations:
- For a sweeter muffin, you can add an extra ¼ cup of sugar.
- For a more flavorful muffin, you can add ½ teaspoon of ground ginger and/or ½ teaspoon of ground allspice.
- For a more tropical flavor, you can add ½ cup of shredded coconut.
Tips and Tricks:
- Make sure to grate the carrots on the smallest setting on a box grater to ensure that they are finely grated.
- Make sure to not overmix the batter as this can lead to dense muffins.
Storage Instructions:
The muffins can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The muffins can be reheated in the microwave for 30 seconds or in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Serve the muffins with a dollop of cream cheese frosting.
- Sprinkle the muffins with cinnamon sugar before serving.
Garnishes:
- Chopped walnuts
- Shredded coconut
- Cream cheese frosting
- Cinnamon sugar
Pairings:
- A cup of coffee or tea
- A glass of cold milk
Suggested Side Dishes:
- A side of fresh fruit
- A side salad
Troubleshooting Advice:
- If the muffins are too dense, make sure to not overmix the batter.
- If the muffins are not cooked through, bake them for a few minutes longer.
Food Safety Advice:
- Make sure to wash your hands before handling any ingredients.
- Make sure to store the muffins in an airtight container.
Food History:
Carrot cake is believed to have originated in the Middle East and has been popular in the United States since the 1970s.
Flavor Profiles:
The muffins have a sweet and spicy flavor from the cinnamon and nutmeg, and a subtle nuttiness from the walnuts.
Serving Suggestions:
- Serve the muffins for breakfast or brunch.
- Serve the muffins as a snack.
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