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Carrot Cake Muffins - Chai Pie Wallah


  • 2 Cups All-purpose flour

  • 1 teaspoon Baking soda

  • 3 Eggs

  • 1 Cup Sugar

  • 3/4 Cup Vegetable oil

  • 2 teaspoons Chai Pie Wallah Blend

  • 2 Cups Carrots Grated

  • 1/2 Cup Copped nuts (e.g., walnuts, pecans - optional)


  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

  2. In a bowl, whisk together the flour and baking soda.

  3. In a separate bowl, beat the eggs, sugar, oil, and Chai Pie Wallah seasoning until smooth.

  4. Gradually mix in the flour mixture until just combined.

  5. Fold in the grated carrots and nuts (if using).

  6. Scoop the batter into the muffin liners, filling each about 2/3 full.

  7. Bake for 20-25 minutes or until a toothpick comes out clean.

  8. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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