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Carrot Muffins

Taken from "Kids In The Kitchen" By Susie Fishbein


Equipment

  • measuring cups and spoons
  • medium mixing bowl
  • small silicone spatula or spoon
  • electric mixer
  • paper muffin cups
  • muffin tray
  • toothpick


    • Ingrediants

  • 1 cup sugar
  • 1 cup all purpose flour
  • 3/4 cup canola oil
  • 12 ounces baby food carrots
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 large eggs


    • Instructions-makes 12 to 14 muffins

    1. Preheat oven to 350 degrees Fahrenheit

    2. place the sugar, flour, and oil into a medium mixing bowl. Add the baby food carrots, using your small spatula or spoon to get all of the baby food out of the jar.

    3. Add the baking soda, cinnamon, and eggies.

    4. Mix with an electric mixer at medium speed for 3 minutes, vroom, until the batter is smooth.

    5. Place the paper muffin cups into a muffin tray.

    6. Pour the batter into the muffin cups, almost to the top

    7. Place the tray into the oven and bale for 30 minutes.

    8. Open the oven and carefully pull out the muffin tray. Stick a toothpick into the center of a muffin. If it comes out gooey, put the muffins back in the oven for 2-3 minutes. If it comes out clean, remove the muffins from the oven and let them coll before touching them.

    Bon Appetite!!!