Carrot Cake Muffins

Photo: Jennifer Davick; Styling: Amy Burke
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 204
  • Fat: 7.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 3.4g
  • Protein: 3.8g
  • Carbohydrate: 31.9g
  • Fiber: 1.9g
  • Cholesterol: 28mg
  • Iron: 1.2mg
  • Sodium: 356mg
  • Calcium: 23mg

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

Preparation

  1. 1. Preheat oven to 350°. Place about 15 paper baking cups in muffin pans, and coat with cooking spray.
  2. 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. 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.
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