CARROT WALNUT MUFFINS
Make and share this Carrot Walnut Muffins recipe from Food.com.
Provided by Craxy Lulu
Categories Quick Breads
Time 30m
Yield 22 muffins, 22 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- I use muffin papers but you could grease muffin pans if you prefer. Depending on how full you make your muffin cups this recipe yields between 22-24 muffins, about 2 dozen.
- Mix dry ingredients in a large bowl
- Add oil and eggs to dry ingredients and stir until smooth.
- Fold in grated carrots until all of them are wet with the batter (it will look like a giant carrot mess with hardly any batter to hold it together just make sure all of the carrots contact batter) then add the nuts if you choose to use them.
- Scoop into muffin cups. I use a 1/2 cup measure and fill them all the way since these muffins don't rise very much.
- Take out when just starting to brown. This takes about 17-19 minutes in my oven then I turn the oven down to 325 for another 3-5 minutes to make sure the middles get all the way cooked.
- Do not eat until cooled at least partially. They are really wet and fall apart when hot but cool to a nice moist but firm texture if you don't over cook them and let them cool most of the way before you eat them. My family has hard time waiting but they are always better 20 minutes later.
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shadow jai
[email protected]These muffins are delicious! I love the flavor of the carrots and walnuts together. They're also very moist and fluffy.
Carter Gude
[email protected]I've made these muffins several times and they're always a hit. They're the perfect grab-and-go breakfast or snack.
Tamara Thompkins
[email protected]These muffins are a great make-ahead breakfast or snack. I love that I can just grab one and go.
Sandy Green
[email protected]I made these muffins with whole wheat flour and they were still very good.
Fahimkan Fahim07
[email protected]These muffins are a great way to use up leftover carrots. They're also a healthy and delicious snack.
Alex jon
[email protected]I'm allergic to nuts, so I substituted the walnuts for raisins. The muffins were still delicious!
Hannah Owen
[email protected]I love the combination of carrots and walnuts in these muffins. They're a great way to get your kids to eat their vegetables.
Duntaye Crenshaw
[email protected]These muffins are delicious! I made them for my kids' school bake sale and they were a huge hit.
Daisy Julie
[email protected]I've tried many carrot muffin recipes, but this one is by far the best. The muffins are moist and flavorful, with the perfect amount of spices.
Vaughn Gragg
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can use up leftover carrots in them too.
Solomon Willie
[email protected]I'm not a big fan of carrots, but these muffins were surprisingly delicious! The carrot flavor is subtle and the walnuts add a nice crunch.
Md poysal
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them!
Nesha Walz
[email protected]These carrot walnut muffins were a hit with my family! They're moist, flavorful, and have the perfect amount of sweetness. I'll definitely be making them again.