Carrot Muffins

by jennifer on September 30, 2015

Introducing your new favorite on-the-go breakfast….


Wet stuff:

1 1/3 cup sugar
3 large eggs
1 cup vegetable oil
1 tsp vanilla extract

Dry stuff:
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt

3 cups grated carrots

1. Combine and mix well all the wet stuff in one bowl and dry stuff in another.
2. Combine the 2 and mix thoroughly.
3. Add the grated carrots and mix.
4. Add batter to muffin cups. This recipe makes about 16 muffins (odd amount, I know)
5. Bake at 350 for about 25 minutes, or until a knife inserted comes out clean.

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