Recipe details
Breakfast
Share
Carrot and Parsley Muffins
45min
12 servings
Cook this dish
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
Choose ‘+’ button to add missing ingredients to your grocery list
0
Steps
Read instructions and get ready to cook
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.
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.
Prepare the carrots
Peel and grate the carrots using a box grater or a food processor with a grating attachment.
Prepare the parsley
Finely chop the fresh parsley leaves.
Mix the wet ingredients
In a separate bowl, whisk together the eggs, milk, and olive oil until well combined.
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.
Fill the muffin cups
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins
Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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.
Ratings
0
Comments (0)
No ratings or reviews yet.