Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, carrot mini muffins. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Carrot Mini Muffins is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Carrot Mini Muffins is something which I’ve loved my entire life.
These carrot muffins are my favorite snack during the day. I used to be one of those people, but just recently my favorite bakery started selling mini carrot muffins with no frosting, and I fell in love at first. These make a great snack for kids and babies!
To get started with this recipe, we have to first prepare a few components. You can have carrot mini muffins using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Carrot Mini Muffins:
- Get 3 eggs
- Prepare 2 cups shredded carrots
- Make ready 1 cup cane sugar
- Get 1/2 cup dry measure coconut oil (melted)
- Make ready 1/2 tsp sea salt
- Prepare 1 cup flour
- Take 1/4 Tsp baking powder
- Prepare 1 Tbs vanilla
- Get 1 Tbs cinnamon
- Prepare 1 cup chopped walnuts (optional)
- Make ready butter for greasing mini muffin pan
DIRECTIONS Mix the ingredients in the order of the recipe until smooth. Spoon the batter into muffin cups. Christmas background, advent, mini carrot cake Christmas background, mini carrot cake muffins on a grey rustic table top, overhead image with empty space. Apple, carrot and ginger combine to make these little powerhouse mini muffins.
Steps to make Carrot Mini Muffins:
- Preheat oven to 350 degrees. - Lightly grease your mini muffin pan with butter & a dusting of flour
- Over a low flame melt the coconut oil using a small saucepan. Beat eggs, in a large mixing bowl, with a hand mixer until frothy.
- Add in sugar, melted coconut oil & vanilla. Beat until blended. - - Add in shredded carrots, salt, flour, baking powder & cinnamon and combine ingredients well with the hand mixer. - - NOTE: the carrots will not all breakdown. If you prefer the carrots well-blended, then chop them in advance of blending.
- Spoon your mixture into your muffin pan and place in the oven. Bake 45-55 minutes. - - After the muffins have baked for 45 minutes use a toothpick to test them. When the toothpick comes out dry – the muffins are done!
My little Mini Muffins just had her third birthday party. Eventually it occurred to me that it was carrots, not tzimmes, that bore special symbolism for Rosh Hashana, so I started making mini carrot muffins instead. This mini muffin recipe is one of my favorite flavors! The muffins are full of cozy spices and sweet carrot cake flavor. They'll keep for at least one week if stored in an airtight.
So that’s going to wrap it up for this special food carrot mini muffins recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
