Carrot-Nut Muffin-Tops Recipe

Name: Carrot-Nut Muffin-Tops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; 3 tablespoons sugar; 1 teaspoon cinnamon; Muffin Tops; 2 large eggs; 1/2 cup cooking oil; 1 cup sugar; 1 1/2 cups all-purpose flour (6.75 oz.); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon cinnamon, ground; 1/4 teaspoon allspice; 6 ounces carrots (total weight peeled and shredded( approx. 1 1/2 cups); 3/4 cup walnuts, coarsely chopped (or pecans)

Servings: persons

Topping
3 tablespoons sugar
1 teaspoon cinnamon
Muffin Tops
2 large eggs
1/2 cup cooking oil
1 cup sugar
1 1/2 cups all-purpose flour (6.75 oz.)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon, ground
1/4 teaspoon allspice
6 ounces carrots (total weight peeled and shredded( approx. 1 1/2 cups)
3/4 cup walnuts, coarsely chopped (or pecans)

1
Preheat Oven to 375 degrees F.
2
Topping:
3
Mix together the sugar and cinnamon, set aside.
4
Muffins Tops::
5
Grease muffin-top pan (consisting of six 4 inch wide muffin) with butter or butter flavored non-stick spray.
6
In large bowl combine the eggs, oil and sugar.
7
Mix using an electric mixer or by hand, whisk until smooth and slightly thickened, about 1 minute.
8
In another bowl stir together the flour, baking powder, baking soda, salt, cinnamon, and allspice.
9
Add to the egg mixture and mix on low speed or with a wooden spoon, until smooth.
10
With a large spatula, fold in carrots and nuts until mixed, scraping down the sides of the bowl, about 25 strokes.
11
Fill muffin-top cups with approximately 1/2 cup of batter.
12
Gently shake the pan to even out the batter.
13
Bake until golden about 15 - 20 minutes. A toothpcik inserted into the center of a muffin should come out clean.
14
Transfer the pans to wire racks and let cool for 5 minutes.
15
Carefully remove the muffin-tops to the wire rack to cool.
16
Best served hot from the oven.

906

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Topping, 3 tablespoons sugar, 1 teaspoon cinnamon, Muffin Tops, and more.

Yes, Carrot-Nut Muffin-Tops falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot-Nut Muffin-Tops

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