Carrot Raisin Muffins
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Carrot Raisin Muffins
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Soft and delicious - these little muffins remind me of carrot cake! They freeze great and make a wonderful snack or quick breakfast.
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Ingredients
- 3/4 carrot shredded, about 2 large carrots
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 nutmeg dash
- 1/2 cup butter unsalted, 4 ounces, melted
- 1 cup light brown sugar packed
- 8 oz crushed pineapple not drained, canned
- 1/2 Tablespoon vanilla extract
- 3/4 cup raisins
Instructions
- Preheat oven to 400 degrees (F). Line a 12 mold muffin tin with paper or foil liners; set aside.
- Grate the carrots; set aside.
- In a large bowl combine flour, baking powder, salt, cinnamon, ginger, and nutmeg; mix well to combine; set aside. In a separate bowl combine the melted butter, brown sugar, crushed pineapple, and vanilla; mix well to combine. Add the carrots and raisins into the wet mixture, stirring until combined. Mix in the dry ingredients, making sure to stir only until just combined.
- Scoop batter into prepared muffin tins and bake for 22-24 minutes, or until the tops are golden and a cake-tester inserted in the center of a muffins comes out clean.
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