These carrot cake muffins are oh-so-delicious and taste just like your mom's classic carrot cake!
550g Torill’s Table Original Muffin Mix
2 eggs, large
2 tsp cinnamon
1 tsp vanilla extract
2 cups carrots (peeled and grated)
½ cup melted butter, cooled
1 cup milk
½ cup chopped walnuts (optional)
Butter, room temperature (for muffin tins)
Preheat the oven to 350°F.Pro-tip:make sure the oven is not on convection mode as it will take longer to bake.
Combine the eggs, vanilla extract, and grated carrots in a bowl
Add Torill’s Table Original Muffin Mix into the wet ingredient mixture and mix until combined.
Add the cinnamon and chopped walnuts and mix until combined.
Add the cooled melted butter and milk into the batter and mix until all the ingredients are combined.
Using a pastry brush, brush the muffin tin with room temperature butter liberally. Pro-tip: if a pastry brush is not available, use wax paper to add the butter. This will ensure that the muffins will not stick into the tin.
Using two spoons, add the muffin batter onto the muffin tins. Make sure each hole is filled in 2/3 way to the top. Pro-tip: an alternative to two spoons is an ice cream scoop. This will ensure that the batter is evenly distributed in the muffin tins.
Put the muffins into the oven and bake for 25-30 minutes or until it is golden brown. Pro-tip: To check the muffins are cooked take the muffins out of the oven, take a toothpick into one of the muffins and remove it after 3 seconds. If it comes out clean, it is done. If it is not, immediately put it back in the oven and continue baking for another 2-5 minutes.
Once the muffins are done, take it out of the oven and let it cool in the muffin tray for a couple minutes. Transfer it onto a cooling rack to fully cool down.
Eat it on its own or with butter and enjoy!