Bunny Carrot Muffins

https://www.youtube.com/shorts/QEL7m6cetmY
Carrot Bunny Muffins

Carrot Bunny Muffins

Yield 12
Author Judy Doherty
Prep time
10 Min
Cook time
25 Min
Total time
35 Min

Ingredients

Carrot Bunny Muffins
  • 1- 1/2 cups flour
  • 1/2 cup rolled oats (dry)
  • 2 teaspoons baking powder
  • 1 tsp baking soda
  • 1 teaspoon cinnamon
  • pinch salt
  • 3/4 cup brown sugar
  • 1 cup vegetable oil
  • 2 large eggs
  • 1- 1/2 cups shredded carrots
  • 1/4 cup plain yogurt
Garnishes
  • 1/2 cup cream cheese, softened
  • 1 carrot

Instructions

Carrot Bunny Muffins
  1. Measure the dry ingredients and sugar into a large mixing bowl. Preheat the oven to 365 degrees. Line a muffin pan with muffin cups.
  2. Mix the wet ingredients in another bowl. Add them to the dry ingredients. Mix them together and mix smoothly without overmixing.
  3. Scoop the muffin batter into the cups using an ice cream scoop or measuring cup to keep them uniform in size.
  4. Bake in the oven for 25 minutes or until they are done. They are done when they spring back when touched in the center or a toothpick inserted in the center comes clean.
Garnishes
  1. Whip the cream cheese and pipe a star on the top of each muffin.
  2. Shave the bottom of the carrots on a bias on a mandolin to make ears. Watch the video to see how.
  3. Stick the carrot ears in the cream cheese to make ears for the muffins.
  4. Serve or refrigerate until later.

Nutrition Facts

Calories

297.75

Fat

22.67 g

Sat. Fat

5.1 g

Carbs

21.88 g

Fiber

0.86 g

Net carbs

21.02 g

Sugar

14.5 g

Protein

2.93 g

Sodium

234.02 mg

Cholesterol

41.21 mg
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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
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