Carrot Cake Mini Muffins for CROWS

Dry Ingredients:

  • 2 1/2 cups all-purpose flour (or combination of whole wheat & all-purpose)
  • 2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients:

  • 1 cup plus 2 tbsp milk (or 2 tbsp orange juice with orange zest)
  • 2/3 cup honey
  • 1/4 cup plain yogurt or applesauce
  • 1/4 cup butter (or coconut oil), melted

Add-Ons:

  • 1 cup carrots, shredded
  • 1/4 cup chopped walnuts or pecans

Directions:

Preheat oven to 375F/190C. Grease mini muffin tins or line with paper liners.

In a large bowl mix together the dry ingredients.

In another small bowl stir together the wet ingredients and mix it with the flour.

Stir in the carrot and nuts; mix until just combined.

Use about one tablespoon of batter for each mini muffin.

Bake for about 15-18 minutes or until a toothpick inserted into the middle comes out clean.

Cool in pan for about 5 minutes and then transfer to a wire rack to cool completely. Makes about 30 mini muffins.

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NOTE: Humans will enjoy these as long you do not add any bugs or roadkill to these recipes.