Carrot-Nut Muffin-Tops

READY IN: 30mins




  • Preheat Oven to 375 degrees F.
  • Topping:
  • Mix together the sugar and cinnamon, set aside.
  • Muffins Tops::
  • Grease muffin-top pan (consisting of six 4 inch wide muffin) with butter or butter flavored non-stick spray.
  • In large bowl combine the eggs, oil and sugar.
  • Mix using an electric mixer or by hand, whisk until smooth and slightly thickened, about 1 minute.
  • In another bowl stir together the flour, baking powder, baking soda, salt, cinnamon, and allspice.
  • Add to the egg mixture and mix on low speed or with a wooden spoon, until smooth.
  • With a large spatula, fold in carrots and nuts until mixed, scraping down the sides of the bowl, about 25 strokes.
  • Fill muffin-top cups with approximately 1/2 cup of batter.
  • Gently shake the pan to even out the batter.
  • Bake until golden about 15 - 20 minutes. A toothpcik inserted into the center of a muffin should come out clean.
  • Transfer the pans to wire racks and let cool for 5 minutes.
  • Carefully remove the muffin-tops to the wire rack to cool.
  • Best served hot from the oven.