Carrot Cake Muffins

Every morning, I am greeted with a beautiful sunrise and my cat’s hungry meowing. Breakfast is always the most important meal of the day because it sets you up for success throughout the rest of your day. Carrot Cake Muffins are one of my favorite breakfast foods; they’re easy to make and delicious! In this blog post, we will discuss some tips that will help you make better muffins!

But before that, let’s talk about the ingredients you’ll need.

– Flour – you can use any type of flour for these muffins, but I find that all purpose flour is the best because it doesn’t affect the flavor or texture too much. If you want to mix things up a little bit then whole wheat, white rice, and almond are good options as well!

– Baking powder – this will help your muffin rise and cook more evenly; make sure not to add more than what is called for in the recipe though! Too much baking powder can be really bad for your stomach so play around with different measurements until you’re happy with how they taste before moving on from there.

– Sugar – sugar makes everything better! You should only use cane sugar if you’re really going for that classic cake muffin taste.

– Vegetable oil – vegetable oil is a must in this recipe because it will help the muffins turn out nice and moist! Make sure to use one with a neutral flavor so you don’t end up tasting more of olive, canola, or peanut than anything else when they are done baking.

– Eggs – eggs make an excellent binding agent as well as give your muffins a bit more protein; there’s no need to be scared of using them even if you’re not vegan/vegetarian because we all know that carbs take priority over everything else anyways 😉

-Carrots – this is the main ingredient, so it’s a must to include as many carrots as you can within reason.

-Pumpkin – pumpkin puree goes really well in carrot cake muffins because of its natural sweetness and flavour; but if you’re not down with that (or are just out), then feel free to substitute it for another kind of squash or sweet potato!

Now, let’s go over the steps to make these muffins:

Step one: Preheat oven to 350 degrees Fahrenheit

– Melt the butter in a saucepan on medium heat; once it’s fully melted, add the brown sugar and whisk together until they’re combined well with no lumps.

– Add one egg at time while continuously stirring and make sure that each is mixed into the batter before adding another. If you find that your eggs aren’t coming out of their shells easily because they’ve been refrigerated for too long, then it might be worth microwaving them for 30 seconds or so beforehand just to loosen up those suckers 😉

Step two: Combine dry ingredients – this includes flour, baking powder, salt and cinnamon! We’ll also mix walnuts into our muffins later on but not right now since we’re just making the batter.

– Add all of the dry ingredients to a large bowl and then whisk them together until they’re well combined.

Step three: Mix in your wet ingredients – this includes milk, brown sugar, eggs and vanilla extract! This is also where you can add any extra goodies like raisins or chocolate chips if that’s what you want 😉

– Once everything has been mixed into the mixture we’ll take it off the heat so it doesn’t burn on contact with anything hot plus adding butter at too high of a temperature will make for greasy muffins instead 🙂

Step four: Combine your wet and dry mixes together. I know this might sound weird but don’t overmix because doing so would cause our muffins to end up tough and dense.

Step five: Filling the muffin liners with batter! This might seem daunting but it’s really not that bad – just fill them about three-quarters of the way full and then pop in into your oven for around 25 minutes.

– After they’ve baked, let them cool off before you head on over to eat one (or two) because hot foods like these are best eaten right out of the oven when their still nice & warm 😉

Step six: Eating your delicious creation! These can be eaten at anytime during breakfast, lunch or dinner so feel free to enjoy a couple today 🙂