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Carrot Muffins

Serving: 1 muffin (Yield: 50 servings)

Ingredients

  • 8 ⅓ of eggs, large
  • 1 ⅓ cup +1 Tbsp of vegetable oil
  • ¼ cup + 1 tsp of vanilla extract
  • 1 qt + ⅛ cup of carrots, pureed
  • 1 qt + ⅛ cup of all purpose flour
  • 1 qt + 1 ¼ cups of whole wheat flour
  • 3 ⅛ cups of brown sugar
  • 2 Tbsp + 2 3/8 tsp of cinnamon
  • 2 ⅛ tsp of nutmeg
  • 2 ⅛ tsp of baking soda
  • 1 Tbsp + 1 1/8 tsp of baking powder
  • 2 ⅛ tsp of salt
  • 2 qt + ¼ cup of carrots, shredded

Steps

  1. Whisk eggs, add oil and vanilla and whisk again.
  2. Add pureed carrots and mix well.
  3. Add flours, sugar, spices, baking soda, baking powder, and salt to wet ingredients and mix with rubber spatula. Batter will seem thick but will loosen up as you gently mix more.
  4. Fold in shredded carrots. Use ice cream scoop to fill 1/2 cup muffin tins with liners.
  5. Bake at 300 degrees (convection) [or 335 degrees in a conventional oven] until toothpick comes out clean. 22-25 minutes. A dollop of whipped cream on top really sells these to the students.


Nutritional Information

  • Calories: 213
  • Protein: 4.17 g
  • Total Fat: 7.3 g
  • Saturated Fat: 1.16 g
  • Sodium: 266 mg
  • Fiber: 2.85 g
  • Vitamin C: 1.6 mg
  • Vitamin A: 5251 IU
  • Calcium: 59.8 mg
  • Iron: 1.47 mg

Sourced from: Montana Team Nutrition

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