Carrot Cake Muffins

Deliciously moist carrot cake muffins made from fresh carrots and a hint of sweetness. Perfect for a light dessert or snack!

Ingredients:

• 200g flour
• 150g sugar
• 100g grated carrot
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 60ml milk
• 60ml sunflower oil

Instructions:

1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the grated carrot, eggs, milk, and sunflower oil and mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Summary:

• Calories: 180
• Fat: 7
• Protein: 3
• Carbs: 28
• Potassium: 210mg
• Magnesium: 15mg