Yield Time: 25 minutes Yield Serving: 3 hours
ingredients
Directions
1 Prep: Preheat the oven to 350 degrees. Grease a muffin tin with nonstick spray. (I like these without paper liners – they get a perfect ridged edge and nice little domed top, plus a chewier edge!)
2 Carrots: Grate the carrots, and then roughly chop them into smaller, papery bits. You can also do this in the food processor, but when compared side by side I liked the grated and chopped version better.
3 Cupcake Batter: Whisk the oil, brown sugar, eggs, and vanilla together until combined. Fold in the carrots. Mix in the dry ingredients until just combined.
4 Bake: Fill each muffin tin about two thirds of the way full with batter. Bake for 16-17 minutes. Gently press on the centers – if they spring back, they’re done. If not, give them another 2-3 minutes. (Using paper liners will require closer to 19 minutes.)
Nutritions Facts
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