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Chipper Carrot Cupcakes Recipe

  • 24servings
  • 22minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12
MineralsSelenium, Natrium, Chromium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 tbsp ground flaxseed

  2. 1/3 cup boiling water

  3. 1 cup whole wheat flour

  4. 2 cups flour

  5. 1 tsp salt

  6. 1 tsp baking soda

  7. 1/2 tsp baking powder

  8. 1 tbsp ground cinnamon

  9. 1 egg

  10. 2/3 cup white sugar

  11. 1/2 cup brown sugar , packed

  12. 2/3 cup canola oil

  13. 1 1/2 tbsp vanilla

  14. 3 cups grated carrot

  15. 2/3 cup mini chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 F, and grease 24 muffin cups.

  2. Mix together flaxseed and water, let stand 15 minutes.

  3. Combine flours, salt, baking soda, baking powder and cinnamon. Set aside.

  4. In a large mixing bowl, beat egg, flax mixture and sugars together.

  5. Add oil, vanilla and carrots and blend well, scraping bowl occasionally.

  6. Add 1/2 the flour mixture and mix on low speed.

  7. Scrape down the bowl, and add the remaining flour.

  8. Beat just until blended.

  9. Fold in chocolate chips.

  10. Fill prepared muffin cups 3/4 full.

  11. Bake at 350 degrees for 20-22 minutes Let sit on cooling racks for 5 minutes before removing cupcakes from pans.

  12. Cool completely before frosting if desired.

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