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CARROT CAKE MUFFINS

Carrot Cake muffins on your must-do list this Easter, you can posers to your guests in the dinner really wears a good flavor

CARROT CAKE MUFFINS

CARROT CAKE MUFFINS

Ingredients

  • Vegetable cooking spray
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 (8-oz.) can crushed pineapple in juice, drained
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 2 egg whites
  • 1 tablespoon vanilla extract
  • 3 cups grated carrots
  • 1/2 cup chopped toasted pecans
  • 1/2 cup golden raisins

How to Make It

Step 1

Preheat oven to 350°. Place about 15 paper baking cups in muffin pans, and coat with cooking spray.

Step 2

Combine flour and next 4 ingredients in a large bowl; make a well in the center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots, pecans, and raisins. Spoon batter into baking cups, filling about two-thirds full.

Step 3

Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature.

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