Carrot Cake Muffins

Name: Carrot Cake Muffins
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 15
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 710 milliliters grated carrots; 2 egg whites; 473 milliliters Gold Medal® all-purpose flour; 118 milliliters golden raisins; 1 teaspoon ground cinnamon; 118 milliliters chopped pecans, toasted; 227 grams can crushed pineapple in juice, drained; 1 teaspoon salt; 177 milliliters sugar; 3 teaspoons vanilla; 59 milliliters vegetable oil; 2 whole eggs

Carrot Cake Muffins is a dairy free and vegetarian morn meal. One portion of this dish contains around 4g of protein, 7g of fat, and a total of 201 calories. This recipe serves 15. This recipe covers 9% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Easter. Head to the store and pick up salt, vegetable oil, pineapple in juice, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Heat oven to 350°F.

Equipment you will use

Oven

Place paper baking cup in each of 15 regular-size muffin cups; spray paper cups with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

In large bowl, mix flour, sugar, baking soda, salt and cinnamon; make well in center of mixture. In medium bowl, stir pineapple, oil, eggs, egg whites and vanilla with whisk; add to flour mixture, stirring just until moistened. Fold in carrots, pecans and raisins. Divide batter evenly among muffin cups.

Ingredients you will need

Baking Soda