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Mama Bear's Marvelous Carrot Muffins

Source of Recipe


Michele Gerhard



List of Ingredients



• 2½ cups all-purpose flour
  
• 1½ cups light brown sugar
  
• 2 tsp baking powder
  
• 1 tsp baking soda
  
• 1 tsp salt
  
• 2 tsp cinnamon
  
• 1 tsp ground ginger
  
• ½ tsp ground nutmeg
  
• ¼ cup canola oil
  
• 1 egg
  
• ½ cup buttermilk
  
• 2 tsp vanilla extract
  
• 1½ cups grated carrots
  
• 1 Tbsp minced orange zest
  
• One 8-ounce can crushed pineapple with juice
  
• 1 cup chopped pecans or walnuts
  
• (All ingredients should be at room temperature.)
  






Instructions



1. Preheat oven to 400° F. Lightly spray muffin tin (6 giant or 18 standard) with vegetable oil spray.
   
   
2. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In a medium bowl, combine oil, egg, buttermilk, vanilla, carrots, orange zest and pineapple. Stir to combine. Add liquid mixture to flour mixture and combine briefly with wire whisk. Stir in chopped nuts.
   
   
3. Fill the muffin cups to the top. Bake for 5 minutes. Reduce oven temperature to 350° F and bake for about 20 minutes longer, or until a toothpick inserted in the center of a muffin comes out clean. Turn the muffins out onto a wire rack. When completely cool, store in an airtight container.
   
   Makes 6 giant or 18 standard muffins