Delightfully Moist Carrot and Almond Muffins
In a whimsical moment inspired by a few lonely carrots languishing in the fridge, this delightful recipe for Carrot and Almond Muffins was born, intended to coax those neglected vegetables back into the spotlight and transform them into a comforting and flavorful treat. These muffins are perfect for breakfast, brunch, or as an easy snack, and their blend of wholesome ingredients ensures a satisfying bite every time.
Overview
- Recipe Category: Quick Breads
- Total Time: 25 minutes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Servings: 15 muffins
- Calories per Muffin: 198.1
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 198.1 kcal |
| Total Fat | 8.2 g |
| Saturated Fat | 0.9 g |
| Cholesterol | 0.5 mg |
| Sodium | 247.5 mg |
| Total Carbohydrates | 27.9 g |
| Dietary Fiber | 1.8 g |
| Sugars | 11.1 g |
| Protein | 4.3 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrot (puréed) | 3/4 cup |
| Brown sugar | 1/4 cup |
| Low-fat plain yogurt | 1/2 – 3/4 cup |
| Walnuts (chopped) | 3/4 cup |
| Orange (rind, grated) | 1 |
| Ground cinnamon | 1/2 teaspoon |
| Vanilla extract | 1/4 teaspoon |
| Self-rising flour | 1 cup |
| Whole wheat flour | 1/2 cup |
| Baking powder | 2 teaspoons |
Instructions
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Preheat the Oven: Begin by preheating your oven to 180°C (approximately 350°F). While the oven warms, prepare your muffin pans by greasing them lightly or lining them with paper cups to ensure easy removal of the muffins after baking.
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Mix the Wet Ingredients: In a large mixing bowl, combine the puréed carrots with the brown sugar, low-fat yogurt, chopped walnuts, grated orange rind, ground cinnamon, and vanilla extract. Whisk these ingredients together until well incorporated, ensuring the mixture is smooth and evenly blended.
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Combine Dry Ingredients: In a separate bowl, sift together the self-rising flour and baking powder. This step is crucial as it aerates the flour, ensuring a light and fluffy muffin.
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Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture all at once. Be cautious during this step, as overmixing can lead to dense muffins. You want just enough mixing to combine the ingredients until no dry flour remains visible.
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Fill the Muffin Pans: Using a spoon or a muffin scoop, fill each prepared muffin cup with the batter, ensuring they are filled about three-quarters full to allow for rising without spilling over.
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Bake the Muffins: Place the muffin pans in the preheated oven and bake for approximately 15 to 20 minutes. Keep a close eye on them; they are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
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Cool and Enjoy: Once baked, remove the muffins from the oven and allow them to cool in the pans for about 5 minutes before transferring them to a wire rack to cool completely. These muffins can be enjoyed warm or at room temperature, making them a versatile addition to any meal.
Keywords
Breads, Breakfast, Vegetable, Brunch, < 30 Mins, For Large Groups, Oven, Easy
This delightful recipe not only addresses the urgent needs of those carrots but also provides a delicious, nutritious snack that everyone will love. Perfect for sharing or enjoying solo, these muffins are bound to become a favorite in your baking repertoire!
