SIMPLE CARROT MUFFINS
Steps:
- Combine all ingredients excepts milk and eggs in a mixing bowl. Mix well, making sure there is no excess flour on the bottom. Slowly pour in milk while mixing. Add in eggs one at a time. Continue stirring for a couple of minuets or until there is a smooth batter. Spoon batter into 12 1/2 cup non-stick muffin holes and bake at 375 degrees fahrenheit for about 20 minuets, or until cooked through. Let stand for about 5 minuets for turning out on a wire rack to cool.
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Habibullah Jonayeet
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're healthy and delicious.
Graan Mandokhail
[email protected]I made these muffins for a bake sale and they were a huge hit. Everyone loved them!
Jitu Kumarkundo
[email protected]I'm gluten-free and I was so happy to find this recipe. The muffins were delicious and I didn't feel like I was missing out.
mdhasan17402 the king
[email protected]These muffins are so moist and fluffy. I love the way the carrots add a natural sweetness.
Fardin Nur
[email protected]I've made these muffins several times now and they're always a success. They're a great way to use up leftover carrots.
Serhat Erkol
[email protected]These muffins were a hit at my daughter's birthday party. They were easy to make and everyone loved them.
Endika A
[email protected]I'm not a big fan of carrot cake, but these muffins changed my mind. They were moist and flavorful, and the cream cheese frosting was the perfect finishing touch.
Brittany Trent
[email protected]My kids loved these muffins! They were so easy to make and I felt good about giving them a healthy snack.
Felix Farty
[email protected]I used whole wheat flour and added a handful of raisins. The muffins were delicious and healthy. Thanks for sharing!
Halima Khatun
[email protected]These carrot muffins turned out moist, fluffy and bursting with carrot flavor. Easy to make, they disappeared quickly!