Carrot Cake Muffins
Carrot Cake Muffins are full of shredded carrots and raisins and baked until moist and tender. Perfect for breakfast or an after school snack.
Servings: 12 muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 ½ cups shredded carrots
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 eggs slightly beaten
- ½ cup vegetable oil
- ⅓ cup raisins
- ¼ cup chopped pecans optional
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, mix flour, baking powder, cinnamon, ginger and salt. Set aside.
- In another bowl, Blend together carrots, sugar, egg and oil. Add to the flour mixture; stir just until moistened. Batter will be lumpy. Stir in raisins.
- Spray 12-count muffin pan with nonstick cooking spray. Spoon batter into muffin pan, filling each cup 2/3 full. Bake for 15-20 (12-15) minutes or until golden brown.
- Serve warm, plain or spread with butter and honey.
Nutrition
Serving: 1muffin | Calories: 232kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 75mg | Potassium: 234mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2713IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
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