Liz’s Moist Carrot Muffins


In a bowl, add in the ff:

  • 200g. plain flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • and 2 1/2 tsp. ground cinnamon; THEN set Aside.

Grate the 2 cups of carrots, and smash 1 pc. banana

In a mixing bowl, Cream the ff:

  • 1  cup Veg. Oil ( a combination of sesame and Veg oil for extra moist)
  • 2 cups white sugar (a combination of brown and white is more tastier that plain white.)
  • Once the mixture is creamy add in the 3 pcs. eggs, one at a time.
  • Add quickly the carrots and banana, then add the flour mix in a bowl gradually while adjusting  the texture accordingly.

Cooking Method:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Put muffin paper into the muffin molder tray, then scoop the mixture covering to the half of the paper, allowing space to rise.
  3. Cook for about 25-30 minutes.