Chocolate Chip Carrot Cake Muffins

A regular carrot cake muffin with melted chocolate added to the mix.



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

Step: 2

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.

Step: 3

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.


Per Serving: 291 calories; protein 2.4g; carbohydrates 33.3g; fat 17.4g; cholesterol 23.3mg; sodium 125.9mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.

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