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Breakfast
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Carrot and Parsley Muffins

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45min

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12 servings

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These savory muffins are packed with the goodness of grated carrots and fresh parsley, making them a delicious and nutritious breakfast or snack option. The combination of aromatic herbs and sweet carrots creates a unique flavor profile that will delight your taste buds. These muffins are moist, fluffy, and perfect for on-the-go meals or as a side dish to your favorite soup or salad.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.

2
Mix the dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and garlic powder until well combined.

3
Prepare the carrots

Peel and grate the carrots using a box grater or a food processor with a grating attachment.

4
Prepare the parsley

Finely chop the fresh parsley leaves.

5
Mix the wet ingredients

In a separate bowl, whisk together the eggs, milk, and olive oil until well combined.

6
Combine the ingredients

Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the grated carrots and chopped parsley.

7
Fill the muffin cups

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

8
Bake the muffins

Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9
Cool and serve

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

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