Carrot and Raisin Muffins

Instructions

1. Step 1

   Heat the oven to 190°C. Line a 12-cup muffin tin with paper liners.

   Cookware: muffin tin, oven, Paper muffin liners

2. Step 2

   Whisk the wheat flour, baking powder, baking soda, cinnamon, and salt together in a large mixing bowl.

   Ingredients used: 6.0 gr Baking Powder, 2.0 gr Baking Soda, 3.0 gr Fine Salt, 4.0 gr Ground Cinnamon, 240.0 gr Wheat Flour

   Cookware: Large Mixing Bowl, whisk

3. Step 3

   Whisk the brown sugar and eggs in a medium mixing bowl until smooth.

   Ingredients used: 150.0 gr Brown Sugar, 2.0 piece Egg

   Cookware: Medium mixing bowl, whisk

4. Step 4

   Whisk the vegetable oil, milk, and vanilla extract into the egg mixture until evenly combined.

   Ingredients used: 120.0 ml Milk, 5.0 ml Vanilla Extract, 120.0 ml Vegetable Oil

   Cookware: Medium mixing bowl, whisk

5. Step 5

   Pour the wet mixture into the dry mixture and fold just until only a few streaks of flour remain.

   Cookware: Large Mixing Bowl, rubber spatula

6. Step 6

   Fold the grated carrot and raisins into the batter until evenly distributed and no dry flour remains.

   Ingredients used: 170.0 gr Carrot, 100.0 gr Raisin

   Cookware: Large Mixing Bowl, rubber spatula

7. Step 7

   Divide the batter evenly among the 12 lined muffin cups.

   Cookware: muffin tin, Paper muffin liners, rubber spatula

8. Step 8

   Bake at 190°C until the muffins are risen and a tester inserted in the center comes out without wet batter, 18–22 minutes.

   Timer: 20 min (fixed)

   Cookware: muffin tin, oven

9. Step 9

   Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack.

   Timer: 5 min (fixed)

   Cookware: muffin tin, wire rack