Name: Carrot Cake Muffins
Prep time: 14 s
Cook time: 20 s
Total time: 34 s
Yield: 12
Cuisine: Local
Ingredients: 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; 2 Cups Carrots; 1/4 Cup Raisins

Difficulty Easy

Cooked by 1 person

Portions: 12

Total 34 min

Utensils

Oven

Muffin Pan

Bowl

Whisk

Bowl

Ingredients

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.

INFORMACIÓN NUTRICIONAL
160.6 kcal = 674kj /per portion

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

Carrot Cake Muffins

Utensils