Carrot Cake Muffins

  • Prep 15 min
  • Total 50 min
  • Servings 15
Carrot Cake Muffins

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • To toast pecans, spread in ungreased shallow pan. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
200
% Daily Value
Total Fat
7g
0%
Saturated Fat
1g
0%
Sodium
360mg
0%
Total Carbohydrate
31g
0%
Dietary Fiber
2g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 1/2 Vegetable; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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