Double Ginger Carrot Muffins {Big Ones] Recipe

Name: Double Ginger Carrot Muffins {Big Ones]
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup raw sugar; 3/4 cup vegetable oil; 1 tablespoon fresh ginger; 1 teaspoon vanilla; 3 eggs; 1 cup crushed pineapple, drained; 2 cups carrots, grated; 1 pinch salt; 1/2 teaspoon baking soda; 1 tablespoon ground ginger; 1 tablespoon ground cinnamon; 1/2 cup desiccated coconut; 2 1/2 cups self raising flour

Servings: persons

1 cup raw sugar
3/4 cup vegetable oil
1 tablespoon fresh ginger
1 teaspoon vanilla
3 eggs
1 cup crushed pineapple, drained
2 cups carrots, grated
1 pinch salt
1/2 teaspoon baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 cup desiccated coconut
2 1/2 cups self raising flour

1
Heat oven 160u00b0C.
2
Grease muffin tins.
3
Combine sugar, oil, ginger and vanilla.
4
Whisk then add eggs, beat till creamy.
5
Stir in pineapple and carrot.
6
Add sifted flour,salt, baking soda, ginger and cinnamon.
7
Add coconut - mix all together.
8
Spoon into greased muffin tins.
9
Bake 30 - 40 minutes.
10
When cool they can be frosted with cream chees frosting if desired.

1070

kcal

Calories

Fat

132

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 13 ingredients. The key ingredients include: 1 cup raw sugar, 3/4 cup vegetable oil, 1 tablespoon fresh ginger, 1 teaspoon vanilla, and more.

Yes, Double Ginger Carrot Muffins {Big Ones] 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.

Double Ginger Carrot Muffins {Big Ones]

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