| Carbohydrates | 24 gs |
| Energy | 160.6 kcal |
| Fats | 5.7 gs |
| Fiber | 1.6 gs |
| Protein | 3.5 gs |
| Saturated Fats | 1.1 gs |
| Sodium | 206.7 mg |
| Sugars | 6.2 gs |
Total
34difficulty
Easy
Carrot Cake Muffins
By Gabrielle Mollineau
Utensils
Bowl
Whisk
Oven
Muffin Pan
Bowl
Ingredients
Portions: 12
- 2 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Nutmeg Powder
- 1 Teaspoon Cinnamon Powder
- 2 Large Eggs
- 1 Cup Crushed pineapple, drained
- 1/4 Cup Oil
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Vanilla Extract (or Vanilla Essence)
- 2 Cups Carrots (grated)
- 1/4 Cup Raisins
Instructions
- 1.Preheat your oven to 400˚F (205˚C) and lightly grease muffin tin.
- 2.In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon.
- 3.In another bowl, whisk eggs, pineapple, oil, brown sugar and vanilla essence.
- 4.Add wet ingredients to dry ingredients. Fold carrots and raisins in mixture.
- 5.Fill muffin tins 2/3 full with batter.
- 6.Bake for 15 – 18 minutes. Allow to cool, then serve.
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