Description
Deliciously fluffy cruffins infused with the flavors of classic carrot cake.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup grated carrots
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the grated carrots, raisins, and walnuts if using.
- Roll out the dough on a floured surface and cut into rectangles. Roll each rectangle into a cylinder and place it in the muffin tin.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Let cool slightly before serving. Enjoy your cruffins warm!
Notes
- For a cream cheese filling, consider adding a dollop in the center before baking.
- These cruffins can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cruffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg