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Mini Carrot Muffins

Mini Carrot Muffins

Yield: about 50 mini- muffins
Or, if you want the easier way out, make it as a 9×3 “kugel” and cut it into squares…


4 eggs
1 cup canola oil
1 cup dark brown sugar
1/3 cup hot water
3 cups flour, whole wheat, white, or a combo **
1 & ½ tsp. baking soda
3 tsp. baking powder
1 tsp. cinnamon
3 – 4 large carrots, peeled

** if you use only white flour, it will come out light and fluffy. I’ve made it many times using whole wheat, a version that is very finely ground, and it comes out excellent that way as well. Plus, any leftovers, IF you have any, come in handy as a great healthy snack on the way to school for any kids in your house…


Grate the carrots through a food processor. Set aside.

Preheat the oven to 350°F / 180°C.

Place the ingredients in the mixer bowl in the order listed. Mix until you have a thick and smooth batter. Add in the grated carrots and mix again until just incorporated.

Line the muffin tray with paper liners or spray the tray well with baking spray. Fill the muffin cups until almost full. Bake for 8-12 minutes until they are golden brown or a cake tester or sharp knife inserted into a muffin’s center tests clean. If you took ‘the easy way out’, and made it into a flat “kugel” (a.k.a. religious word for cake!), then bake it for 30-35 minutes, until the ‘kugel’s’ center tests clean. Remove from tray promptly and allow to cool. These freeze great. I know – they even eat great straight from the freezer with only a few minutes of defrost time…!!

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