Carrot Breakfast Muffins
Get step by step directions to make this Carrot Breakfast Muffins recipe from Neilson Dairy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.neilsondairy.com.
Cooking tools:
- Oven
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Spatula
- Grater
- Toothpick
Ingredients
- 250 ml (1 cup) unbleached all-purpose flour
- 250 ml (1 cup) whole wheat flour
- 250 ml (1 cup) brown sugar
- 250 ml (1 cup) quick-cooking oats
- 70 g (1/2 cup) dried raisins
- 10 ml (2 tsp) baking powder
- 2 1/2 ml (1/2 tsp) ground ginger
- 1 ml (1/4 tsp) ground cinnamon
- Pinch of salt
- 375 ml (1 1/2 cup) carrots, peeled and grated
- 125 ml (1/2 cup) vegetable oil
- 125 ml (1/2 cup) Neilson 2% Organic Milk
- 2 eggs
- Zest of one lemon
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