Carrot Spice Muffins with Walnuts and Walnut Olive Oil
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Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 2 large eggs
- ½ cup sugar
- ½ cup brown sugar, packed
- ⅓ cup walnut olive oil from The Little Shop of Olive Oils
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots (about 3 medium carrots)
- ½ cup walnuts, chopped
- ½ cup raisins (optional)
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with walnut olive oil.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- In a separate bowl, beat the eggs, sugar, and brown sugar together until well blended. Slowly add the walnut olive oil and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Gently fold in the grated carrots, chopped walnuts, and raisins (if using) until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.