Carrot cake muffins

Chop 8 oz of peeled carrots into small pieces and place them in a food processor. Process for 12 seconds.

Wash 1/2 cup of walnuts until the water runs clear. Stir-fry the walnuts in a pan over medium heat for 3 minutes until lightly browned and fragrant, then chop them and set aside.

In a large mixing bowl, combine 1 cup of brown sugar, 1 cup of canola oil, 2 large eggs, 1/2 teaspoon of salt, 2 teaspoons of vanilla extract, and 2 teaspoons of cinnamon powder. Mix well for about 2 minutes until all ingredients are incorporated and the mixture is sticky.

Add the grated carrots and chopped walnuts to the bowl.

In a separate bowl, mix 2 cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of baking powder. Gently fold this mixture into the wet ingredients until just combined, being careful not to overmix.

Preheat the oven to 375°F.

Scoop the batter into a muffin pan lined with purple liners, dividing it evenly to make 12 muffins.

Garnish each muffin with pine nuts before baking.

Bake in the preheated oven for 20 to 25 minutes. Check for doneness by poking with a wooden skewer; if it comes out clean, the muffins are done.

After 20 minutes, check the muffins. If they are well cooked, remove them from the oven.

Equipment Needed

Spice Level: