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Ginger Carrot Muffins with Dulce de Leche
Prep Time
15 mins
Cook Time
20 mins
 
Servings: 12 muffins
Author: Jackie
Ingredients
  • 3/4 cup sugar
  • 1 3/4 cup All Purpose Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 2/3 vegetable oil
  • 3 eggs
  • 2 tbsp melted butter
  • 3 cubes Dorot Crushed Ginger (room temp) or 1 tbsp crushed ginger
  • 2 cups shredded carrots
  • 1/2 cup dulce de leche
Instructions
  1. Preheat oven to 350 degrees
  2. Line one muffin tin with cupcake liners or spray with nonstick cooking spray
  3. In a bowl combine all dry ingredients, mix and create a well (small whole in the middle of flour mix)
  4. In a separate small bowl combine oil, melted butter, eggs, ginger and mix to combine
  5. Pour egg mixture into flour well and mix until all flour and eggs are blended
  6. Add shredded carrots and mix
  7. Fill muffin cups 2/3 full with batter
  8. Spoon 1 tbsp of dulce de leche over each filled muffin cup
  9. Bake at 350 degrees for 20 minutes or until a toothpick is inserted and comes out clean
  10. Enjoy warm or at room temperature