Carrot muffins are simple and tasty treats perfect for breakfast or snack time for both adults and kids. They are moist and always a hit with everyone. I’m sure you know these carrot and almond cakes also as ‘Camille’ and they are practically identical to those you find in stores. These ‘Camille’ muffins can be stored for a few days in a cake tin with a lid, or you can put them in a jar with a lid so they don’t dry out and stay soft as if freshly made. You can also prepare the carrot and almond Camille in paper cups or as I did using a domed silicone mold. With this recipe, you will make 6 carrot muffins. If you like, you can also try it in the VEGAN CARROT AND ALMOND CAKE version without butter and eggs, making it suitable for those who are allergic or lactose intolerant. Now let’s see how to make carrot muffins, and if you try them, let me know. Barbara

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Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for making Carrot Muffins Camille

4.5 oz carrots
2 eggs
3.5 oz all-purpose flour
3.5 oz almond flour
3.5 tbsp milk
1.75 oz sugar
1.75 oz butter
1 packet baking powder

Tools

Molds

How to make Carrot Muffins

Let’s start making the Carrot Muffins Camille, melt the butter and let it cool, you can melt it in the microwave, in a double boiler, or in a saucepan, being careful not to cook it. Clean the carrots, remove the ends, and grate them using a coarse grater, then set aside.
Pour the eggs into a bowl,
add the sugar
and beat with a whisk until you get a pale and fluffy mixture,
add the cooled melted butter
and the grated carrots,
use electric beaters to mix all the ingredients well.
Add the almond flour
and the all-purpose flour
fold it in with a spatula until you get a stiff dough.
Add the milk
and fold it in with a spatula.
Finally, add the baking powder and mix it with the rest of the ingredients.
Divide the mixture into paper cups or the domed mold or muffin mold
and level it.
Bake in a preheated static oven at 356°F (180°C) for 15-20 minutes. The baking time may vary depending on the size of the mold, so check with a skewer. Once baked, remove the Carrot Muffins Camille from the oven and dust them with powdered sugar.
Let them cool before serving.