- 12
Ingredients
- 2 eggs, large
- 1/2 cup vegetable oil
- 1 cup sugar, brown
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground allspice
- 185 g carrots
- 93 g walnuts
Preparation
Step 1
Preheat the oven to 350 F.
Grease 12 standard muffin cups with butter or butter flavored nonstick cooking spray
In a large bowl combine the eggs, oil and sugar. Using a whisk or an electric mixer on a medium speed, vigorously beat just until smooth and slightly thickened, 1 full minute
In another bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and allspice. Add to the egg mixture and using the mixer on low speed or a wooden spoon, beat until smooth. Using a large rubber spatula, fold in the carrots and nuts, about 20 strokes. Scrape down the sides of the bowl and stir again.
Spoon the batter into each muffin cup, filling it no more than three-fourths full.
Bake until golden, dry and springy to the touch (20-25 minutes). A toothpick inserted in the center of the muffin should come out clean. Transfer the pans to the wire racks and let cool for 5 minutes. Unmold the muffins.