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Carrot Cake Muffins

Photo: Jennifer Davick; Styling: Amy Burke
Yield Makes about 15 muffins

Ingredients

  • Vegetable cooking spray
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 (8-oz.) can crushed pineapple in juice, drained
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 2 egg whites
  • 1 tablespoon vanilla extract
  • 3 cups grated carrots
  • 1/2 cup chopped toasted pecans
  • 1/2 cup golden raisins

Nutrition Information

  • calories 204
  • fat 7.3 g
  • satfat 1 g
  • monofat 2.6 g
  • polyfat 3.4 g
  • protein 3.8 g
  • carbohydrate 31.9 g
  • fiber 1.9 g
  • cholesterol 28 mg
  • iron 1.2 mg
  • sodium 356 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 350°. Place about 15 paper baking cups in muffin pans, and coat with cooking spray.

  2. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots, pecans, and raisins. Spoon batter into baking cups, filling about two-thirds full.

  3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature.