Carrot Cake Muffins
- 3 people already cooked this dish.
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Total: 34minPreparation: 14minCooking: 20min
- Portions: 12
- Difficulty: Easy
Recipe ingredients saved
Ingredients
Instructions
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Preheat your oven to 400˚F (205˚C) and lightly grease muffin tin.
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In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon.
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In another bowl, whisk eggs, pineapple, oil, brown sugar and vanilla essence.
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Add wet ingredients to dry ingredients. Fold carrots and raisins in mixture.
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Fill muffin tins 2/3 full with batter.
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Bake for 15 – 18 minutes. Allow to cool, then serve.
Utensils
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Oven
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Muffin Pan
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Bowl
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Whisk
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Whisk
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Bowl
Nutritional information 161kcal = 672kj /per portion
- 0.88 Added sugar
- 31.00 Milligrams Cholesterol
- 45.14 Grams Water
- 12.78 Milligrams Magnesium
- 160.62 Calories Energy
- 116.22 Milligrams Calcium
- 3.50 Grams Protein
- 0.74 Milligrams Iron
- 127.45 Milligrams Potassium
- 14.46 Micrograms Food Folate
- 2.80 Milligrams Vitamin C
- 183.61 International unit Vitamin A
- 0.17 International unit Vitamin D
- 0.62 Milligrams Vitamin E
- 23.98 Grams Carbohydrates
- 6.20 Grams Sugars
- 1.57 Grams Fiber
- 206.71 Milligrams Sodium
- 5.69 Grams Fats
- 1.07 Grams Saturated Fats
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