Carrot and Pumpkin Muffins |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A very soft textured muffin with pumpkin that goes down easy with some carrots to add some variety to this nice orange colour. Ingredients:
1 cup pumpkin puree |
1 cup carrot, grated |
1/2 cup granulated sugar |
2 eggs |
1/4 cup canola oil |
1 1/2 cups all-purpose flour |
1/2 teaspoon cinnamon |
1/2 teaspoon ginger |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Grease a 12 cup muffin pan and set aside
3. In a large bowl blend grated carrots and pumpkin puree with granulated sugar, oil and eggs stirring until mixture is smooth
4. Combine the dry ingredients with wet mixture and stir until just mixed together and then spoon into muffin cups filling 2/3 full and then bake in preheated oven for 20 minutes
5. Wait 5 minutes before removing muffins from pan and then put on a plate to cool.
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