CARROT CAKE MUFFINS
Loaded with carrots, crushed pineapple, pecans and raisins - these hearty muffins offer everything you love about carrot cake!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 15 regular-size muffin cups; spray paper cups with cooking spray.
- 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.
- 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.
Nutrition Facts : Calories 200, Carbohydrate 31 g, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 360 mg
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