Kids

Mini Carrot Cake Muffins

Name: Mini Carrot Cake Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Kids
Ingredients: 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/8 teaspoon fine salt; 1/4 cup brown sugar; 1/4 cup plain yogurt; 1/4 cup milk; 1 egg; 2 tablespoons melted unsalted butter; 1/2 teaspoon vanilla extract; 1/2 cup finely grated carrot; 2 tablespoons raisins

Soft, gently spiced mini muffins with finely grated carrot and a tender crumb, made in a kid-friendly size for little hands. They are lightly sweet and easy to eat warm or at room temperature.

Mini Carrot Cake Muffins — Kids — ChefSnap

15 minsPrep

18 minsCook

EasyDifficulty

410 kcal per serving8g protein 58g carbs 16g fat

Watch it made — Mini Carrot Cake Muffins

Watch it madeNatashas Kitchen · 10:09

Ingredients

all-purpose flour3/4 cup
baking powder1 teaspoon
baking soda1/4 teaspoon
ground cinnamon1/2 teaspoon
fine salt1/8 teaspoon
brown sugar1/4 cup
plain yogurt1/4 cup
milk1/4 cup
egg1
melted unsalted butter2 tablespoons
vanilla extract1/2 teaspoon
finely grated carrot1/2 cup
raisins2 tablespoons

Method

Heat the oven to 350°F (180°C) and line a mini muffin tin with paper cases or lightly grease it.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a second bowl, whisk the brown sugar, yogurt, milk, egg, melted butter, and vanilla until smooth.
Stir the dry ingredients into the wet mixture just until combined, then fold in the grated carrot and raisins.
Spoon the batter into the mini muffin cups, filling each about 3/4 full.
Bake for 16 to 18 minutes, until the tops spring back when touched and a toothpick comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a rack to cool a little before serving.