Carrot Muffins

These muffins are ah-may-zing. Seriously. We made them on Friday and I’m planning to make them again today. In fact, they are soooo good that Kiddo ate five in one day. We finished the muffins before I even managed to get a picture of one, but luckily my sister had a good one!

In fact, my sister gave me the muffin recipe. I think they are perfect when made as the recipe states. Kiddo didn’t love the pecans, but they didn’t stop her. You may recall the yummy apple cake recipe I got from my sister… this muffin recipe is equally delectable.

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Carrot Muffin Ingredients

• 2 eggs
• 1/2 cup plus 2 TBS oil (we like canola)
• 1/2 cup loosely packed brown sugar
• 1/2 cup white sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 1/4 cups shredded carrot
• 1/3 cup chopped pecans

Carrot Muffin Ingredients

1. Preheat the oven to 350 degrees Fahrenheit. Prepare muffin tins with liners or coat with cooking spray.
2. Combine eggs, oil, sugars, and vanilla in a mixing bowl.
3. Add the dry ingredients and mix until well blended.
4. Add carrots and stir to evenly incorporate. If you are not making these for Kiddo, fold the pecans into the batter.
5. Fill the muffin cups to about 3/4.
6. Bake at 350 for 18-20 minutes.
7. Cool enough to eat without burning your tongue. Enjoy!!!