Carrot Cake Muffins
  • Total

    34
  • difficulty

    Easy

Carrot Cake Muffins

By Gabrielle Mollineau

Not included in the recipe

Utensils

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    Bowl

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    Whisk

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    Oven

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    Muffin Pan

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    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
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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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Carbohydrates 24 g
Energy 160.6 kcal
Fats 5.7 g
Fiber 1.6 g
Protein 3.5 g
Saturated Fats 1.1 g
Sodium 206.7 mg
Sugars 6.2 g

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