Nutty Carrot Muffins
Rich & Moist Carrot Muffins with Nuts: A Deliciously Healthy Recipe
Carrots are incredibly nutritious, but their distinct flavor can sometimes make them challenging to incorporate into meals for picky eaters. This recipe cleverly hides finely chopped carrots within sweet and fluffy muffins, making it a delightful way to enjoy this healthy vegetable! The addition of crunchy macadamia nuts adds a wonderful texture and nutty aroma, creating a truly irresistible treat. Perfect for a wholesome breakfast, a delightful afternoon snack, or a charming dessert for any occasion.
Ingredients- 1 medium carrot
- 3 large eggs
- 80g granulated sugar
- 0.5 cup olive oil (approx. 100ml)
- 140g cake flour
- 5g baking powder
- 1g ground cinnamon
- 30g macadamia nuts (or other nuts like walnuts or pecans)
Cooking Instructions
Step 1
Begin by preparing the nuts for an extra layer of flavor and texture. Finely chop 30g of macadamia nuts. This step ensures you get delightful crunchy bites in every muffin. Feel free to substitute with your favorite nuts like walnuts or pecans.
Step 2
Wash and peel the medium-sized carrot. For the best texture, finely mince the carrot by hand or pulse it in a food processor until it’s almost like a coarse meal. Avoid large chunks, as they can affect the muffin’s consistency.
Step 3
In a large mixing bowl, crack the 3 fresh eggs. Gently whisk them with a fork or a whisk until the yolks and whites are just combined. You don’t need to whip them into a frothy meringue; a light beating is sufficient.
Step 4
Gradually add the 80g of granulated sugar to the beaten eggs in three additions. Whisk well after each addition, allowing the sugar to dissolve slightly into the egg mixture. This process helps create a smooth batter.
Step 5
Once the sugar is mostly dissolved, slowly pour in the 0.5 cup (approx. 100ml) of olive oil. Whisk continuously until the oil is fully incorporated and the mixture is smooth and emulsified. You can use other neutral-flavored vegetable oils like canola or grapeseed if you prefer.
Step 6
Sift the dry ingredients directly into the wet mixture. Add 140g of cake flour, 5g of baking powder, and 1g of ground cinnamon. Sifting prevents lumps and aerates the flour, leading to a lighter muffin. Gently fold the dry ingredients into the wet batter using a spatula until just combined and no dry streaks remain. Be careful not to overmix, as this can result in tough muffins.
Step 7
Now, gently fold in the finely chopped carrots and the chopped macadamia nuts. Ensure they are evenly distributed throughout the batter. This is where the magic happens – nutritious carrots and crunchy nuts melding into a delicious dough.
Step 8
Prepare your muffin tin by lining it with paper liners or greasing it thoroughly. Fill each liner with the batter, aiming to fill them about 80% full. This allows the muffins enough space to rise evenly without overflowing during baking.
Step 9
Bake in a preheated oven at 170°C (340°F) for approximately 25 minutes. Baking times can vary depending on your oven, so check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, they are ready. If not, bake for a few more minutes.
Step 10
Once baked, carefully remove the muffins from the oven and transfer them to a wire rack. Allow them to cool completely before serving or storing. Cooling on a rack prevents the bottoms from becoming soggy and ensures a perfect texture.
