Prep 10 mins
Cook 20 mins
Wholesome, moist, fibrous, slightly sweet muffin for breakfast or snack.
- 1 1⁄2 cups whole wheat flour
- 1 cup sugar
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon salt
- 2⁄3 cup canola oil
- 3 slightly beaten eggs
- 1 3⁄4 lbs carrots (grated about 5-6 cups)
- 3 cups walnut halves, chopped (optional)
- Preheat oven to 350 degrees.
- I use muffin papers but you could grease muffin pans if you prefer. Depending on how full you make your muffin cups this recipe yields between 22-24 muffins, about 2 dozen.
- Mix dry ingredients in a large bowl
- Add oil and eggs to dry ingredients and stir until smooth.
- Fold in grated carrots until all of them are wet with the batter (it will look like a giant carrot mess with hardly any batter to hold it together just make sure all of the carrots contact batter) then add the nuts if you choose to use them.
- Scoop into muffin cups. I use a 1/2 cup measure and fill them all the way since these muffins don't rise very much.
- Take out when just starting to brown. This takes about 17-19 minutes in my oven then I turn the oven down to 325 for another 3-5 minutes to make sure the middles get all the way cooked.
- Do not eat until cooled at least partially. They are really wet and fall apart when hot but cool to a nice moist but firm texture if you don't over cook them and let them cool most of the way before you eat them. My family has hard time waiting but they are always better 20 minutes later.
These were very delicious, moist and spicy muffins that our whole family has enjoyed. My yield was 15 big muffins, and next time I make this recipe I will cut the ground clove in half - it was very strong! I might also cut the sugar a bit, as the flavor was very much like carrot cake.