Healthy Carrot Muffins : Low-fat and juicy

Snacks 1314 Last Update: May 07, 2021 Created: Jan 15, 2018 0 0 0
Healthy Carrot Muffins : Low-fat and juicy Healthy Carrot Muffins : Low-fat and juicy Healthy Carrot Muffins : Low-fat and juicy
  • Serves: 5 People
  • Prepare Time: 22 min
  • Cooking Time: 20 min
  • Calories: 632
  • Difficulty: Medium
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Healthy Carrot Muffins : Low-fat and juicy. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, you can not run out of many variations of teh same recipes

Ingredients

Directions

  1. Prep time: 22 minutes
  2. Total time: 22 minutes
  3. Mix all dry ingredients in a bowl. If you want, you can add some nutmeg, cinnamon or vanilla, whatever you feel like. Clean the carrots, peel them if necessary and grate them finely. Then mix with the dry ingredients.
  4. Preheat the oven to 200 ° C. Thoroughly whisk the juice, buttermilk, oil and egg in a tall container and briefly fold into the carrot and flour mixture. Don’t stir too long!
  5. Grease a muffin tin and line it with paper liners. Distribute the mixture evenly on the molds. Then bake in the middle at 180 ° C for about 25 minutes. The muffins are ready when they tear open slightly at the top.
  6. Immediately remove from the mold and let cool down. If you want, you can dust them with powdered sugar or coat them with chocolate icing.

Healthy Carrot Muffins : Low-fat and juicy



  • Serves: 5 People
  • Prepare Time: 22 min
  • Cooking Time: 20 min
  • Calories: 632
  • Difficulty: Medium

Healthy Carrot Muffins : Low-fat and juicy. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, you can not run out of many variations of teh same recipes

Ingredients

Directions

  1. Prep time: 22 minutes
  2. Total time: 22 minutes
  3. Mix all dry ingredients in a bowl. If you want, you can add some nutmeg, cinnamon or vanilla, whatever you feel like. Clean the carrots, peel them if necessary and grate them finely. Then mix with the dry ingredients.
  4. Preheat the oven to 200 ° C. Thoroughly whisk the juice, buttermilk, oil and egg in a tall container and briefly fold into the carrot and flour mixture. Don’t stir too long!
  5. Grease a muffin tin and line it with paper liners. Distribute the mixture evenly on the molds. Then bake in the middle at 180 ° C for about 25 minutes. The muffins are ready when they tear open slightly at the top.
  6. Immediately remove from the mold and let cool down. If you want, you can dust them with powdered sugar or coat them with chocolate icing.

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