Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup Farex baby cereal
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup milk
- 1 cup grated carrots
- 1/2 cup raisins
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Grater
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a muffin tin with muffin liners.
2. In a mixing bowl, combine the flour, Farex baby cereal, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk until well combined.
3. In another mixing bowl, whisk together the vegetable oil, eggs, and milk until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated carrots and raisins.
6. Spoon the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
5. Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Per serving:
Calories: 197
Fat: 9g
Carbohydrates: 27g
Protein: 3g
Fiber: 1g
Sugar: 14g
Substitutions for ingredients:
- Farex baby cereal can be substituted with any other baby cereal or oatmeal.
- Brown sugar can be substituted with white sugar or coconut sugar.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Milk can be substituted with almond milk or soy milk.
- Carrots can be substituted with zucchini or sweet potato.
- Raisins can be substituted with dried cranberries or chopped dates.
Variations:
- Add chopped nuts, such as walnuts or pecans, for extra crunch.
- Replace the raisins with chocolate chips for a sweeter muffin.
- Add a cream cheese frosting for a carrot cake-inspired muffin.
Tips and tricks:
- Use a box grater to grate the carrots finely.
- Don't overmix the batter to avoid tough muffins.
- Let the muffins cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the muffins in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar.
Garnishes:
Garnish the muffins with a sprinkle of chopped nuts or a dollop of cream cheese frosting.
Pairings:
Pair the muffins with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve the muffins with a side of fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the muffins are too dry, add a tablespoon of milk to the batter.
- If the muffins are too wet, add a tablespoon of flour to the batter.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. Store the muffins in an airtight container at room temperature for up to 3 days.
Food history:
Muffins originated in England in the 18th century and were traditionally made with yeast. The modern-day muffin, which is a quick bread, was first introduced in the United States in the early 19th century.
Flavor profiles:
These muffins are sweet and spiced with cinnamon and nutmeg. The carrots add a subtle sweetness and the raisins add a chewy texture.
Serving suggestions:
Serve these muffins for breakfast or as a snack.
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Region: Australian