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Carrot Cake Muffin Recipe Martha Stewart

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      Ingredients

      • 1 1/2 cups all-purpose flour
      • 1 teaspoon baking powder
      • 1 teaspoon baking soda
      • 1 teaspoon ground cinnamon
      • 1/2 teaspoon ground nutmeg
      • 1/2 teaspoon salt
      • 1/2 cup butter, softened
      • 1 cup light brown sugar
      • 2 large eggs
      • 1 teaspoon vanilla extract
      • 1 1/2 cups grated carrots
      • 1/2 cup raisins
      • 1/2 cup chopped walnuts

      Instructions

      1. Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups, or line with paper muffin liners.
      2. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate bowl, cream together the butter and brown sugar until light and fluffy.
      3. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir the dry ingredients into the creamed mixture. Finally, stir in the carrots, raisins, and walnuts.
      4. Spoon the batter into the prepared muffin cups. Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean.

      Nutrition

      CaloriesFatCarbsProtein
      26010g41g3g

      Carrot cake muffins are a delicious, moist, and flavorful treat. They are perfect for a quick snack or breakfast on the go. The best part is that they are easy to make and only require a few ingredients. The combination of carrots, raisins, and walnuts create a unique flavor that is sure to please. This recipe from Martha Stewart makes 18 delicious muffins that are sure to be a hit!

      The first step in making these muffins is to preheat the oven to 375 degrees F (190 degrees C). Then, you will need to grease 18 muffin cups or use muffin liners. To make the batter, sift together the dry ingredients in a large bowl. This includes the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

      In a separate bowl, cream together the butter and brown sugar until light and fluffy. Then, beat in the eggs one at a time. Finally, add in the vanilla extract. Gradually stir the dry ingredients into the creamed mixture until everything is combined.

      The last step is to stir in the carrots, raisins, and walnuts. Then, spoon the batter into the prepared muffin cups. Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

      These carrot cake muffins are a great snack or breakfast that are packed with flavor. They are easy to make and require minimal ingredients. Plus, they are a great way to get in some extra vegetables. Each muffin is about 260 calories, 10 grams of fat, 41 grams of carbs, and 3 grams of protein.

      These carrot cake muffins from Martha Stewart are a delicious treat that can be enjoyed any time of day. They are great for snacking or as part of a healthy breakfast. Plus, they are easy to make and require minimal ingredients. Enjoy!


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