The shredding disc makes these muffins a breeze to make.
Ingredients
- Nonstick cooking spray
- ½ cup toasted walnuts
- 1 large (or 2 medium) carrots, peeled
- ½ cup packed light brown sugar
- 1 large egg, lightly beaten
- ¾ cup unbleached all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon table salt
- ⅓ cup vegetable oil
- ¾ teaspoon pure vanilla extract
Preparation
- Preheat oven to 375°F. Lightly coat a 6-cup regular muffin pan with nonstick cooking spray; reserve.
- Insert the universal blade into the work bowl. Add the toasted nuts and pulse until evenly chopped. Remove and reserve.
- Replace the universal blade with the fine shredding disc. Shred the carrots and reserve in a large mixing bowl.
- Add the brown sugar and egg to the carrot and mix to fully combine. Add the remaining ingredients including the reserved walnuts and mix all together until just combined. Spoon the batter evenly into prepared muffin cups.
- Bake for about 22 to 25 minutes, until a cake tester comes out clean.