Carrot Cake Muffins

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Difficulty Easy
Cooked by 1 person
Portions: 12
Total 34 min

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.

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