Carrot Muffins
Carrot Muffins
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Carrot Muffins

15 MIN
25 MIN



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper liners or butter the cavities.
  2. In a large bowl, combine all the dry ingredients. Add the grated carrots.
  3. In another bowl, combine the oil, carrot juice, eggs and vanilla with a whisk. Add to the dry ingredients and stir gently with a spatula until the mixture is barely moist.
  4. Divide the batter among the muffin cups. Bake for about 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Allow to cool slightly. Unmould and cool on rack.
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  1. Very good. I used finely shredded carrots. I replaced carrot juice with applesauce and used 1/2 whole wheat flour. Moist and delicious.

  2. moist and very tasty. They disappear when I take them to work

  3. Very tasty but very crumbly; could it be 1) no baking soda? 2) I used cake and pastry flour Comments anyone?

  4. Great recipe! Muffins puffed up nicely. I didn't have carrot juice so used orange juice instead and they turned out great! This will definitely be a go to recipe.

  5. Loved this recipe. We made a couple adjustments that turned out quite nicely. Replaced 1 cup of flour with almond flour, and In the absence of carrot juice we substituted applesauce. Delicious! And easy!

  6. perfect recipe, and very moist, I tend to add a little more cinnamon as I enjoy the sweetness. Brought a batch into work today and my coworkers smelled it before they took their coats off! it's a keeper!

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