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Categories:Viewed: 26 - Published at: 8 years ago
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2 eggs (room temperature)
- 3/4 cup canola oil or 3/4 cup sunflower oil
- 1 teaspoon vanilla
- 1 cup sugar
- 1 1/2 cups shredded carrots
- 1/2 cup coarsley chopped pecans
Method
- Preheat oven to 350 degrees.
- Line 12 muffin molds with paper cup liners.
- Combine flour, baking soda and cinnamon in a medium bowl.
- Place the eggs, oil, vanilla and sugar together in a mixing bowl.
- Whisk for about 5 minutes.
- Stir in flour mixture until combined.
- Stir in carrots and pecans.
- Fill cups 3/4 full.
- Bake until a toothpick inserted into the center of a muffin comes out clean (approx 18-20 minutes).
- Cool in pan for about 5 minutes and invert the muffins into a rack.
