Latest Menu Blend Carrot Cake Muffins

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Carrot Cake Muffins

"These are a twist among a cinnamon roll and carrot cake cupcakes. You'll simply have to roll your eyes and say 'Mmmmm' when you take your first bite! Another topping idea might be to sprinkle the muffins with a cinnamon-sugar aggregate before baking. Top with a vanilla glaze."

Ingredients :

1 cup milk
2 eggs
2 tablespoons applesauce, or more as needed
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
2/three cup white sugar
1 tablespoon baking powder
1 half teaspoons floor cinnamon
half teaspoon salt
1 cup shredded carrots
6 tablespoons unsalted butter, melted and cooled

Instructions :

Prep : 15M	Cook : 12M	Ready in : 40M

Preheat oven to 375 levels F (one hundred ninety tiers C). Grease 12 muffin cups or line with paper muffin liners.
Beat milk, eggs, applesauce, and vanilla extract collectively in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt collectively in every other bowl. Stir carrots into flour aggregate; fold in milk aggregate and butter till batter is simply mixed. Spoon batter into organized muffin cups.
Bake in the preheated oven till a toothpick inserted into the middle of a muffin comes out smooth, 18 to twenty mins. Cool inside the pan for 5 minutes earlier than casting off to a cord rack to chill absolutely.

Notes :

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