Carrot Muffins with Cheddar, Ginger and Hazelnuts

Carrot Muffins with Cheddar, Ginger and Hazelnuts

prep time

minutes
cook time

minute
servings
12

Ingredients














Cooking Instructions

1

Combine flour, brown sugar, cinnamon, baking powder and soda; set aside. In another bowl, combine applesauce, oil, egg and ginger. Stir into dry ingredients; gently mix until just combined. Gently fold in carrots, 1 cup cheese, nuts and raisins; scoop into 12 greased muffin cups. Bake at 400°F for 18 to 20 minutes or until baked completely through. Remove from oven; sprinkle evenly with remaining 1/2 cup cheese. Cool in pan for 5 minutes; turn muffins onto wire rack. Cool to room temperature; serve.


Ingredients














Cooking Instructions

1

Combine flour, brown sugar, cinnamon, baking powder and soda; set aside. In another bowl, combine applesauce, oil, egg and ginger. Stir into dry ingredients; gently mix until just combined. Gently fold in carrots, 1 cup cheese, nuts and raisins; scoop into 12 greased muffin cups. Bake at 400°F for 18 to 20 minutes or until baked completely through. Remove from oven; sprinkle evenly with remaining 1/2 cup cheese. Cool in pan for 5 minutes; turn muffins onto wire rack. Cool to room temperature; serve.


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