Carrot Muffins

I had some left over shredded carrot when my husband made macaroni salad over the past Memorial Day weekend. I decided to make muffins.

I thought it would be cute to make a smiley face using some origami. I had posted this photo to Instagram earlier. I found a recipe on the web.

 

Edit Jan 5, 2025:

Thanks to AI, I can ask for a carrot muffin recipe. This could be the one I used back in 2018.

 

Here's a recipe for moist and delicious carrot muffins:

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated white sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup vegetable oil
• 2 large eggs
• 1 cup grated carrots
• 1/2 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin cups.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
3. In a separate bowl, whisk together the oil, eggs, and vanilla.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Stir in the carrots, raisins, and walnuts (if using).
6. Fill the muffin cups evenly with the batter.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely.

Enjoy!