From the Kitchen of Home of Cooks
Time to Prepare: 15 minutes Cook Time: 20-25 minutes Serving: 12 muffins
2 cups all purpose flour ½ cup granulated sugar ½ cup light brown sugar 1 cup vegetable oil 3 large eggs, at room temperature 2 ½ cups peeled and grated carrots (about 3 medium carrots) 1 cup Granny Smith apple, grated (about 1 ½ cups) 2 teaspoons ground cinnamon ¼ teaspoon ground cloves 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt 2 teaspoons vanilla extract ½ cup chopped walnuts (optional) ½ cup raisins
Preheat your oven to 350 degrees F. Line a 12-cup standard muffin tin with paper muffin cups.
In a large mixing bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, cloves and salt.
In a separate bowl, whisk the eggs, oil and vanilla together. Add the grated carrot and apple and stir until well combined.
Add the liquid to the dry ingredients and stir with a silicone spatula until combined. Don't overmix the batter or the muffins will be tough.
Add walnuts and raisins and stir until just combined.
Divide the batter evenly between the muffin cups and bake 18-20 minutes, until golden brown.
Grating carrots with a box grater will give you the best results. Avoid using packaged shredded carrots. You can reduce sugar if you want a less sweet muffin. You can use any flavorless oil you prefer.
Download & print our recipe below!