Bite-Sized Carrot Muffins
Bite-Sized Carrot Muffins
Easy Carrot Muffin Recipe: Perfect Little Bites!
I personally used to dislike carrots, which made me wonder how I’d eat these! Then I remembered I had made mini muffins before, so I thought, ‘What if I finely chop the carrots and make carrot muffins?’ This way, I could use up the carrots, and importantly, make them enjoyable for people like me who aren’t fond of them. I decided to make a simple version. I used an oven for this recipe, but you can easily make them using an air fryer as well.
Ingredients- 1/2 Carrot (finely chopped)
- 3 Tbsp Sweet Corn
- 1 to 1+1/2 cup Pancake Mix
- 1/2 to 1 cup Milk (adjust for batter consistency)
- A little Butter (for greasing the muffin tin)
- 2 Quail Eggs (or 1 regular egg)
Cooking Instructions
Step 1
Before you begin, preheat your oven to 200°C (about 400°F). Allow it to heat for approximately 10 minutes.
Step 2
Wash the carrot, peel it, and then finely mince it. If you’re making larger muffins or enjoy a noticeable carrot texture, you can chop it slightly larger. However, if you dislike carrots or are using small muffin molds like I did, dicing them very finely will ensure the texture and flavor blend seamlessly with the rest of the ingredients.
Step 3
In a bowl, combine the pancake mix. Crack in the 2 quail eggs (or 1 regular egg). I felt like using quail eggs instead of a regular egg that day, but either works well! Whisk or stir until smooth and free of lumps.
Step 4
Gradually add the milk to the well-mixed batter while stirring. Aim for a consistency similar to regular pancake batter – not too thin, not too thick. You can adjust the amount of milk to achieve the desired thickness.
Step 5
Now, add the key ingredients for your carrot muffins: the finely minced carrot and the sweet corn. Stir everything together until evenly distributed within the pancake batter. The sweet corn adds a delightful burst of texture and sweetness, elevating the overall flavor of the muffins.
Step 6
Grease your muffin tin thoroughly with softened butter. This step is crucial for preventing the muffins from sticking. If you’re using an air fryer, you’ll likely be using parchment liners, so you can skip this step.
Step 7
Spoon the batter into the greased muffin cups, filling them about 70-80% full. The batter doesn’t rise excessively, so it’s okay to fill them a bit more than halfway.
Step 8
Place the filled muffin tin into the preheated oven and bake for about 20 minutes. You can check for doneness by inserting a skewer or toothpick; if it comes out clean, the muffins are ready.
Step 9
Carefully remove the baked muffins from the oven. If you greased the tin well, they should pop out easily with just a gentle turn of the tin. They’re very simple to remove!
Step 10
Arrange the finished carrot muffins on a plate. Enjoy your delicious, bite-sized treats!
