Flavorless oil - ½ cup (canola, sunflower or vegetable oil)
Vanilla extract - ½ tsp
Instructions
Preheat your oven to 180 C / 350 F and place the oven rack at the center of the oven.
Place paper liners in each cup of a 12 cup muffin pan.
Toast the walnuts in a frying pan (without adding any oil or fat) until they become fragrant and slightly change their color.
Transfer them to a chopping board and let them cool enough to handle. Then chop them coarsely and not too fine so that you get a bite when savoring your carrot muffins.
Now prepare the carrots by peeling them first, then give them a quick wash. Grate the carrots using a coarse grater, not the fine one. You will need about 120 grams of grated carrots.
Similarly peel the apple and grate them using the same coarse grater. Set it aside.
First we will combine the dry ingredients. In a large bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, salt, and cinnamon powder. Take your time here and give them a good mix using a wire whisk to evenly distribute all the ingredients.
Add the chopped walnuts and stir them in.
For wet ingredients, take a separate mixing bowl and add eggs, oil and vanilla extract. Whisk them through.
Now pour the wet ingredients to the dry ingredients along with grated carrot and grated apple.
Fold the wet into dry ingredients using a spatula stirring just until moistened. Do not overmix; just ensure all dry flours are evenly mixed in.
Equally divide the batter among the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted into the center of a carrot muffin comes out clean.
Take the muffin pan out of the oven and let it cool on a wire rack for 10 to 15 minutes.
Now remove the muffins from the pan and let them cool completely on a wire rack.
Your delicious carrot muffins are ready to devour! Serve them warm on their own or with a light spread of butter! Enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2024/08/best-ever-carrot-muffins/