I was over the daydream, when my 9 year old wanted to make my carrot cocoa chip muffins for a school presentation. not merely am I super excite she is getting concerned in baking ( yay ! ), but that she wanted to make one of my recipes and tell all her friends about it.
She did a great job, and her and my son eat indeed many, she had to make another batch. This was a capital way to end an amazing week which started with Halloween playfulness. My son sported a Batman costume, and my daughter was Poison Ivy .besides, I have been reading a newly children ’ south picture record to my kids that they adore. The illustrations are incredibly beautiful and the story is alone, interesting, and has continued to keep my kids ’ pastime. The book is Grumpy Ana and the Grouchy Monsters and it is written by a good blogger supporter of mine, Diana Wallace Peach. Check it out on Amazon if you are looking for a cool and beautiful book to read to your little ones.
Carrot Chocolate Chip Muffins
by
category
Baked Goods
Breakfast
Brunch
Entertaining
Serving Size
12 large muffins
Notes
# 1 Freeze the muffins for longer storage. Simply remove and defrost. They hold up very well in the deep-freeze.
# 2 Serve as function of a brunch when you are entertaining. They are sure to be a shoot !
# 3 Leave the cocoa out for a delectable carrot muffin.
Ingredients
- 1 cup grated carrots (about 5 medium carrots)
- 1 ½ cups all purpose flour (I use unbleached)
- 2 tsp. baking powder
- ¼ tsp. baking soda
- 1 ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg (freshly grated if possible)
- ½ tsp. salt
- ½ cup sugar
- 1 cup milk
- 1/4 cup unsalted butter
- 1 egg
- 1 tsp. real vanilla extract
- ¾ cup milk or semi-sweet chocolate chips
Instructions
- Grate the carrots (a cheese grater works well).
- Preheat the oven to 375 degrees.
- Melt the butter and set aside to cool down.
- Place paper liners in a muffin tin. If you’re not using liners, brush the muffin tin cups with melted butter and evenly sprinkle flour or sugar all around the cups. Shake off excess.
- Sift the flour, cinnamon, baking powder, and baking soda together. Add the salt, nutmeg, and sugar, and mix well.
- Separately mix the wet ingredients together, starting with the egg, and followed by the milk, vanilla, and butter. Whisk until mixed together.
- Add the wet ingredients to the dry. Lightly stir or whisk until combined.
- Gently fold in the carrots, followed by the chocolate chips.
- Fill the muffin cups (just below the rim), and bake for 18-20 minutes, until they bounce back when poked or a cake tester comes out clean.
- Remove and let cool on a wire rack.
© 2021 Copyright Zoale
I am superintendent excited to bring my muffins to Fiesta Friday, and to be co-hosting this week with the adorable Jhuls @ The not So creative cook ! glad Fiesta Friday !
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