Carrot Cake Muffins

from lecremedelacrumb.com

Ingredients:

• 1 ½ cups flour
• 1 cup sugar
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• ⅓ cup brown sugar
• 2 large eggs (room )
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (not pre-shredded; should be freshly grated)

Directions:

1. Preheat oven to 350 degrees and line a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).
2. In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
3. In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.
4. Stir dry ingredients into wet ingredients until completely incorporated.
5. Fill muffin liners 2/3 full.
6. Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.

Tips:

1. Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks.
2. Reheat muffins in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat!