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Carrot Muffins

 Carrot Muffins
When I need a great accompaniment for soup, stew or a casserole, I reach for this recipe. The carrot gives the muffins a nice texture.
6 ServingsPrep/Total Time: 30 min.


  • 1 cup all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 egg
  • 2 tablespoons canola oil
  • 2 tablespoons sugar
  • 1 medium carrot, sliced


  • In a bowl, combine the flour, baking powder and salt. In a blender or
  • food processor, combine remaining ingredients; cover and process
  • until carrots are finely chopped. Pour carrot mixture over dry
  • ingredients; stir just until combined.
  • Fill greased muffin cups three-fourths full. Bake at 425° for
  • 15-18 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 5 minutes before removing from pan to a wire
  • rack. Serve warm. Yield: 6 muffins.
Nutritional Facts: One muffin (prepared with fat-free milk) equals 157 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 268 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.