Carrot cake muffins recipe
Carrot Cake Muffins recipeThis article was published by: Matthew
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Recipe introLooking for a delicious and easy-to-make treat? Look no further than this Carrot Cake Muffins recipe! These muffins are moist, flavorful, and packed with the goodness of carrots. With just a few simple ingredients, you can whip up a batch of these delightful treats in no time. Perfect for breakfast, brunch, or a sweet snack, these carrot cake muffins are sure to please everyone.
Keywords: Carrot cake muffins, recipe, easy, moist, flavorful.
Carrot cake muffins recipe details
- 1-3/4 cups all-purpose flour
- 2/3 cup firmly packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Dash ground mace
- 1/2 cup crushed pineapple in juice
- 1/2 cup vegetable oil
- 1 egg, slightly beaten
- 1-1/2 teaspoons vanilla
- 2 cups shredded carrots
- 1/2 cup raisins
Preheat oven to 400 degrees. Grease twelve 3 x 1-1/4 inch (3-1/4 to 4-ounce) muffin cups. In large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and mace. In another bowl, stir together pineapple, oil, egg and vanilla until blended. Make a well in center of dry ingredients; add pineapple mixture and stir in just to combine. Stir in carrots and raisins.
Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or store in an airtight container at room temperature. These muffins freeze well.
Yield: 12 muffins
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