Chocolate Chip Carrot Cake Muffins
Ingredients
- Servings: 24
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 cup shredded coconut
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups shredded carrots
- 1 1/2 cups oil
- 1 (8 ounce) can crushed pineapple
- 3 eggs
- 2 teaspoons vanilla extract
- 1 (6 ounce) package chocolate chips, or to taste
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups or line with paper liners.
- whisk flour, sugar, coconut, cinnamon, baking soda, nutmeg, and salt together in a large bowl; add carrots, oil, pineapple, eggs, and vanilla extract and mix until batter is evenly combined. fold chocolate chips into batter; spoon into the prepared muffin cups.
- bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 30 minutes. cool muffins for 20 minutes before serving.
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