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Prep 15min
Total50min
Servings15
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Ingredients
2
cups Gold Medal™ all-purpose flour
3/4
cup sugar
2
teaspoons baking soda
1
teaspoon salt
1
teaspoon ground cinnamon
1
can (8 oz) crushed pineapple in juice, drained
1/4
cup vegetable oil
2
whole eggs
2
egg whites
3
teaspoons vanilla
3
cups grated carrots
1/2
cup chopped pecans, toasted
1/2
cup golden raisins
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Steps
1
Heat oven to 350°F. Place paper baking cup in each of 15 regular-size muffin cups; spray paper cups with cooking spray.
2
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.
3
Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Serve warm or cool.
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To toast pecans, spread in ungreased shallow pan. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown.
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