Moist & Crunchy Carrot Muffins

Recipe - Williams Lake

Prep Time20 Minutes

Servings12

Cook Time25 Minutes

Ingredients

Topping

1/2 cup (125 mL) Western Family Whole Wheat Flour

1/2 cup (125 mL) Western Family chopped pecans or walnuts (optional)

1/3 cup (75 mL) White Sugar

1/2 tsp (2 mL) cinnamon

1/4 cup (50 mL) Western Family butter, melted

Muffins

2 cups (500 mL) Western Family Whole Wheat Flour

1 cup (250 mL) packed brown sugar

2 tsp (10 mL) cinnamon

1 tsp (5 mL) Western Family baking powder

1 tsp (5 mL) baking soda

1/2 tsp (2 mL) nutmeg

1/4 tsp (1 mL) salt

1 cup (250 mL) Western Family plain yogurt

1/3 cup (75 mL) Western Family Canola or Vegetable Oil

1 egg

3 cups (750 mL) grated carrots

Directions

Preheat oven to 375°F (190°C). Grease or line 12 muffin cups with paper liners.
Topping: Combine flour, nuts, sugar and cinnamon in a medium bowl.
Add melted butter and stir until mixture comes together. Reserve.
Muffins: Combine flour, brown sugar, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
Whisk yogurt, oil and egg together in a separate large bowl. Stir in carrots. Add carrot mixture to flour mixture. Stir until flour is combined.
Fill prepared muffin cups. Place reserved topping on muffins.
Bake in preheated oven 22 to 25 minutes or until a toothpick inserted in center of muffin comes out clean. Cool on wire cooling rack.

20 minutes

Prep Time

25 minutes

Cook Time

Servings

Shop Ingredients

Makes 12 servings

Topping

Not Available

1/2 cup (125 mL) Western Family Whole Wheat Flour

Western Family - Whole Wheat Flour, 2.5 Kilogram

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$5.99$0.24/100g

1/2 cup (125 mL) Western Family chopped pecans or walnuts (optional)

Western Family - Chopped Peanuts, 130 Gram

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$1.99$1.53/100g

1/3 cup (75 mL) White Sugar

Rogers - Granulated White Sugar, 10 Kilogram

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$15.39 was $16.39$0.15/100g

1/2 tsp (2 mL) cinnamon

Western Family - Cinnamon - Ground, 145 Gram

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$7.49$5.17/100g

1/4 cup (50 mL) Western Family butter, melted

Western Family - Butter - Salted, 454 Gram

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$4.99$1.10/100g

Muffins

Not Available

2 cups (500 mL) Western Family Whole Wheat Flour

Western Family - Whole Wheat Flour, 2.5 Kilogram

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$5.99$0.24/100g

1 cup (250 mL) packed brown sugar

Rogers - Best Brown Sugar, 1 Kilogram

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$4.59$0.46/100g

2 tsp (10 mL) cinnamon

Western Family - Cinnamon - Ground, 145 Gram

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$7.49$5.17/100g

1 tsp (5 mL) Western Family baking powder

Western Family - Baking Powder, 225 Gram

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$4.49$2.00/100g

1 tsp (5 mL) baking soda

Arm & Hammer - Baking Soda, 1 Kilogram

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$3.99$0.40/100g

1/2 tsp (2 mL) nutmeg

Club House - Ground Nutmeg, 39 Gram

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$5.69$14.59/100g

1/4 tsp (1 mL) salt

Sifto - Table Salt, 1 Kilogram

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$1.99$0.20/100g

1 cup (250 mL) Western Family plain yogurt

Western Family - Plain Stirred Probiotic Yogurt 1.6% M.F., 650 Gram

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$2.79 was $3.49$0.43/100g

1/3 cup (75 mL) Western Family Canola or Vegetable Oil

Western Family - Pure Canola Oil, 946 Millilitre

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$4.49$0.47/100ml

1 egg

Western Family - Large Size White Eggs, 12 Each

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$3.59$0.30 each

3 cups (750 mL) grated carrots

Carrots - Bulk, Fresh, 100 Gram

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$0.37 avg/ea$0.37/100g

Directions

Preheat oven to 375°F (190°C). Grease or line 12 muffin cups with paper liners.
Topping: Combine flour, nuts, sugar and cinnamon in a medium bowl.
Add melted butter and stir until mixture comes together. Reserve.
Muffins: Combine flour, brown sugar, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
Whisk yogurt, oil and egg together in a separate large bowl. Stir in carrots. Add carrot mixture to flour mixture. Stir until flour is combined.
Fill prepared muffin cups. Place reserved topping on muffins.
Bake in preheated oven 22 to 25 minutes or until a toothpick inserted in center of muffin comes out clean. Cool on wire cooling rack.