Recipe

Pilgrim's Inn Carrot Muffins: Breakfast-Brunch

Servings: 24

Prep time:45

Ingredients:

  • 3/4 cups Canola Oil

  • 1/2 cup Brown Sugar

  • 1/2 cup Sugar

  • 3 Eggs

  • 1 teaspoon Vanilla

  • 1 teaspoon Cinnamon

  • 1/2 teaspoon Allspice

  • 1/2 tablespoons Nutmeg

  • 1/2 teaspoon Salt

  • pinch Ground Cloves

  • 4 cups Grated Carrot

  • 1 cup Chopped Walnuts

  • 1 1/2 cups Flour

  • 1 1/2 teaspoons Baking Soda

  • 1 teaspoon Baking Powder

Step 1:

Mix together flour, baking soda and baking powder and set aside

Step 2:

In a mixer, mix together eggs, sugar, oil, spices, shredded carrot and walnuts. Slowly add in the rest of the dry ingredients.

Step 3:

Spray a muffin (or mini-muffin) tray with vegetable spray. Pour in batter and bake at 350 degrees for about 17 minutes or until a cake tester comes out clean.

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