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Cinnamon Carrot Muffins Recipe
Fluffy little carrot muffins to delight your loved ones. Made with the crunch of nuts and a hint of cinnamon.
- Total Cook Time1 hr 10 mins
- Prep Time 10 mins
- Cook Time1 hr
- Recipe Servings2
- Easy
Ingredients of Cinnamon Carrot Muffins
- Oven Temp: 325F-160C
- 3 cups carrots, grated
- 2 cups (240 gm) all purpose flour
- 1 cup assorted nuts, chopped
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon (dalchini) powder
- 2 cups (480 gm) brown sugar or grated jaggery
- 1 1/2 cup oil (360 ml)
- 4 eggs, lightly beaten
- Pastry cups and muffin pans
How to Make Cinnamon Carrot Muffins
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1. Roll nuts in some flour and keep aside.
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2. Sift flour, soda, salt and cinnamon.
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3. Add to this the brown sugar/jaggery, oil and beaten eggs. Mix well.
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4. Mix in the carrots and nuts.
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5. Put the batter into the pastry cups (not more than 1/2 full) and bake in a pre-heated oven for 15-20 minutes.
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6. Remove from the oven and leave to cool.