Carrot Cake Muffins
Ingredients: carrots, walnuts, brown sugar, canola oil, large eggs · 47 min cook time · 250kcal · ~₩12,000
Ingredients
8oz carrots, 0.5cup walnuts, 1cup brown sugar, 1cup canola oil, 2개 large eggs, 0.5teaspoon salt, 2teaspoons vanilla extract, 2teaspoons cinnamon powder, 2cups flour, 1teaspoon baking soda, 1teaspoon baking powder, 0.25cup pine nuts
Instructions
1. Peel and chop 8 oz of carrots into very small pieces. You can use a grater or a food processor. If using a food processor, cut into small chunks first and process for about 12 seconds.
2. Wash half a cup of walnuts until the water is clear. Stir-fry them on medium heat for 3 minutes until light brown and fragrant. Chop them up and set aside.
3. In a bowl, combine 1 cup brown sugar, 1 cup cooking oil (such as canola oil), 2 large eggs, 0.5 teaspoon salt, 2 teaspoons vanilla extract, and 2 teaspoons cinnamon powder.
4. Mix the wet ingredients well for about 2 minutes until all ingredients, especially the sugar, are well incorporated and the mixture is slightly stickier.
5. Add the grated carrots and chopped walnuts to the wet mixture.
6. Preheat your oven to 375°F (190°C).
7. Add 2 cups of flour, 1 teaspoon baking soda, and 1 teaspoon baking powder to the bowl. Spread the baking soda and baking powder evenly over the flour.
8. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix to prevent a sticky or chewy texture.
9. Line a 12-cup muffin pan with liners. Divide the batter evenly among the 12 muffin cups.
10. Garnish each muffin with pine nuts. Remove the dark tips from the pine nuts before garnishing.
11. Bake in the preheated oven at 375°F (190°C) for 20 to 25 minutes.
12. Check for doneness by inserting a wooden skewer into a muffin. If it comes out clean, the muffins are cooked. If not, bake for a few more minutes.
13. Remove from oven and let cool slightly before serving. Enjoy your fluffy, moist carrot cake muffins!
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