Carrot Nut Muffins



  • 1 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup firmly packed brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup grated raw carrot
  • 1/3 cup chopped nuts
  • 1 cup milk
  • 1 egg
  • 2 tablespoons butter, melted
  • Directions

    Preheat oven to 350°. Combine flours, sugar, baking powder, spices and salt in large mixing bowl. Stir in carrot and nuts. Combine milk, egg and butter. Stir into dry ingredients just until all ingredients are moistened. Fill paper cup-lined 2 3/4-in. muffin cups 2/3 full. Bake 30 minutes, or until wooden pick inserted in center comes out clean. Serve warm with butter.


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