My mother’s friend shared this super easy and delicious recipe for carrot muffins. It blew my mind, and you’ll be amazed too. Instead of peeling and grating carrots like traditional recipes call for, this one uses pureed carrots in baby jars. Wow! It also doesn’t require a mixer and only has a few basic ingredients.
The end result?
Perfection.
Crunchy and sticky on the outside, delicious and fluffy on the inside.
Just make sure your queasy eaters are not around when you mix the batter; they won’t be too keen on seeing the baby jar mixture.
It’s so easy, you’ll want to bake it with your kids. Just make sure you keep an eye on them the whole time!
Yield: 30 mini or 15 medium-sized muffins
Preheat oven to 350 degrees Fahrenheit.
Mix all the ingredients together until smooth.
Pour into lined muffin holders.
Bake mini muffins for 20 minutes. Add five more minutes for larger muffins.
Sprinkle with confectioners’ sugar or drizzle with cream cheese glaze (below).
Mix cream cheese and confectioners’ sugar until smooth.
Stir in the three tablespoons milk and vanilla extract, combining until smooth (by hand, mixer, or hand blender).
If necessary, add more milk until you reach your desired consistency for drizzling.
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Would this taste good with white whole wheat flour?
I think it would be good, but I haven't tried it with this recipe.