Sunday Brunch: Whole Wheat Carrot Muffins
You can never have too many morn meal recipes, so give Sunday Brunch: Whole Wheat Carrot Muffins a try. For 35 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 213 calories, 5g of protein, and 13g of fat. This recipe serves 10. 78 people were impressed by this recipe. It is brought to you by Serious Eats. If you have cinnamon, eggs, cake flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a good spoonacular score of 43%. If you like this recipe, you might also like recipes such as Sunday Brunch: The Best Blueberry Muffins, Sunday Brunch: Blueberry Banana Muffins, and Sunday Brunch: Scallion and Cheese Corn Muffins.
Servings: 10
Ingredients:
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup (4 ounces) cake flour
2 cups (7 ounces) finely grated carrot
1 teaspoon cinnamon
2 large eggs, room temperature
1 teaspoon ground ginger
1 teaspoon kosher salt
1/4 cup fresh lemon juice from 2 lemons
3/4 liquid cup honey
10 tablespoons unsalted butter, melted and cooled a bit, plus more for greasing tin
1 cup (5 ounces) whole wheat flour
Equipment:
muffin tray
bowl
oven
whisk
wooden spoon
Cooking instruction summary:
Procedures 1 Adjust oven rack to middle position and preheat oven to 350 degrees. Grease muffin tin with butter. Toss the carrots with the lemon juice in medium bowl. Add eggs, butter, and honey to bowl and whisk to combine. 2 Whisk together whole wheat flour, cake flour, salt, baking powder, baking soda, cinnamon, and ginger in large bowl. Add carrot mixture to bowl with dry ingredients and stir with wooden spoon until combined. Beat vigorously with wooden spoon for 30 seconds. 3 Fill wells of muffin tins a little more than halfway with batter. Bake 15-18 minutes, until the centers of the muffins spring back when lightly pressed with a finger tip.
Step by step:
1. 1
2. Adjust oven rack to middle position and preheat oven to 350 degrees. Grease muffin tin with butter. Toss the carrots with the lemon juice in medium bowl.
3. Add eggs, butter, and honey to bowl and whisk to combine.
4. 2
5. Whisk together whole wheat flour, cake flour, salt, baking powder, baking soda, cinnamon, and ginger in large bowl.
6. Add carrot mixture to bowl with dry ingredients and stir with wooden spoon until combined. Beat vigorously with wooden spoon for 30 seconds.
7. 3
8. Fill wells of muffin tins a little more than halfway with batter.
9. Bake 15-18 minutes, until the centers of the muffins spring back when lightly pressed with a finger tip.
Nutrition Information:
covered percent of daily need
