Moist and crunchy carrot muffins
Prep Time
Price Per Serving
Cooking Mode
125 mL (½ cup) cup Whole Wheat Flour Five Roses
125 mL (½ cup) cup walnuts ou pecans, chopped
80 mL (⅓ cup) cup brown sugar, packed
2 mL (½ tsp.) tsp ground cinnamon
60 mL (¼ cup) cup melted butter
500 mL (2 cups) cup Whole Wheat Flour Five Roses
250 mL (1 cup) cup brown sugar, packed
10 mL (2 tsp.) tsp ground cinnamon
5 mL (1 tsp.) tsp baking powder
5 mL (1 tsp.) tsp baking soda
2 mL (½ tsp.) tsp ground nutmeg
1 mL (¼ tsp.) tsp salt
250 mL (1 cup) cup plain yogurt
80 mL (⅓ cup) cup canola ou vegetable oil
1 egg
750 mL (3 cups) cup grated carrots
125 mL (½ cup) cup Whole Wheat Flour Five Roses
125 mL (½ cup) cup walnuts ou pecans, chopped
80 mL (⅓ cup) cup brown sugar, packed
2 mL (½ tsp.) tsp ground cinnamon
60 mL (¼ cup) cup melted butter
500 mL (2 cups) cup Whole Wheat Flour Five Roses
250 mL (1 cup) cup brown sugar, packed
10 mL (2 tsp.) tsp ground cinnamon
5 mL (1 tsp.) tsp baking powder
5 mL (1 tsp.) tsp baking soda
2 mL (½ tsp.) tsp ground nutmeg
1 mL (¼ tsp.) tsp salt
250 mL (1 cup) cup plain yogurt
80 mL (⅓ cup) cup canola ou vegetable oil
1 egg
750 mL (3 cups) cup grated carrots
Directions
1This recipe is courtesy of Robin Hood.
2Heat oven to 190°C (375°F).
3Grease a 12-cup muffin pan or line with paper liners.
4Combine flour, nuts, brown sugar, and cinnamon in a medium-size bowl.
5Add melted butter and stir until mixture holds together. Set aside.
6Combine flour, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt in a large bowl.
7In another large bowl, whisk together yogurt, oil, and egg. Add carrots.
8Add carrot mixture to flour mixture. Stir until flour is incorporated.
9Spoon batter into muffin cups. Top with reserved nut mixture.
10Bake for 22 to 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Cool completely on a wire rack.
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Personal Note
Personal Note