Moist and crunchy carrot muffins
Moist and crunchy carrot muffins

Preparation time 20 minutes

Total time: 42 minutes

Ingredients

Topping

  1. 125 mL (1/2 cup) Whole Wheat Flour Five Roses
  2. 125 mL (1/2 cup) walnuts or pecans, chopped (optional)
  3. 80 mL (1/3 cup) brown sugar, packed
  4. 2 mL (1/2 tsp.) ground cinnamon
  5. 60 mL (1/4 cup) melted butter

Muffins

  1. 500 mL (2 cups) Whole Wheat Flour Five Roses
  2. 250 mL (1 cup) brown sugar, packed
  3. 10 mL (2 tsp.) ground cinnamon
  4. 5 mL (1 tsp.) baking powder
  5. 5 mL (1 tsp.) baking soda
  6. 2 mL (1/2 tsp.) ground nutmeg
  7. 1 mL (1/4 tsp.) salt
  8. 250 mL (1 cup) plain yogurt
  9. 80 mL (1/3 cup) canola or vegetable oil
  10. 1 egg
  11. 750 mL (3 cups) grated carrots

Directions

This recipe is courtesy of Robin Hood.

  1. Heat oven to 190°C (375°F).
  2. Grease a 12-cup muffin pan or line with paper liners.

Topping

  1. Combine flour, nuts, brown sugar, and cinnamon in a medium-size bowl.
  2. Add melted butter and stir until mixture holds together. Set aside.

Muffins

  1. Combine flour, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt in a large bowl.
  2. In another large bowl, whisk together yogurt, oil, and egg. Add carrots.
  3. Add carrot mixture to flour mixture. Stir until flour is incorporated.
  4. Spoon batter into muffin cups. Top with reserved nut mixture.
  5. Bake for 22 to 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Cool completely on a wire rack.

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