Saturday, June 11, 2011

Carrot Muffins


1 1/2 cups of all purpose flour
1 cup of white sugar
2 cups of grated carrot
3 eggs
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup of milk


Preheat the oven to 175 degrees C (370 degrees F)

Place 12 paper muffin cups on the tray or we can grease the muffin tray with oil.

Sift together the all purpose flour, baking powder, baking soda, cinnamon powder and salt.

Beat the eggs and sugar until smooth around 4 minutes.

Add milk, vanilla extract, grated carrot to egg mixture and stir them together.
Fold in the flour mixture.

Pour batter into arranged muffin cups. Fill them about 3/4 th full, so that it will rise well.

Place the muffin tray into the oven and bake for 15 to 20 minutes or until a toothpick inserted into the middle of the muffin comes out clean.

Leave the muffins to cool completely and remove from the tray.