These moist Carrot Muffins bake up perfectly every time with plenty of freshly grated carrots, pineapple, and walnuts. They are tall bakery-style muffins packed with flavor and just the right balance of spice from cinnamon and ginger. Enjoy these warm muffins slathered with butter and a hot cup of coffee. Bake a fresh batch today and freeze half for a quick on-the-go breakfast or snack in the weeks ahead.
HOW TO MAKE CARROT MUFFINS
First, in a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground ginger. Then in a large bowl, stir together the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and crushed pineapple. Add the dry ingredients to the wet ingredients mixing just until combined. Stir in the carrots and walnuts.
Fill a standard 12-count muffin pan with muffin cups. Then fill the muffin liners just shy of the top with the batter. Bake just until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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