INSTANT Carrot and Pumpkin muffins with Walnuts and Raisins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 box Betty crocker Carrot cake mix1/3 cup grated carrots ( no need to drain)1 cup water 70 g walnuts ( chopped) 1/4 cup raisins 398 ml /14 fl oz can pureed Pumpkin ( not pie filling)
Preheat oven to 400 F
In a large bowl combine Cake mix, with carrots, raisins and nuts.
In another bowl combine Puree'd pumpkin ( not pie filling) with water and add to dry ingredients.
Divide batter evenly between muffin tins or sprayed muffin paper cups .
bake in oven till toothpick comes out clean ( time will vary depending on size of muffins ) about 15 - 20 min
Makes 18 muffins ( 1 1/2 doz)
Note add more water if you find the batter too thick.
Number of Servings: 18
Recipe submitted by SparkPeople user MELTEAGUE.
In a large bowl combine Cake mix, with carrots, raisins and nuts.
In another bowl combine Puree'd pumpkin ( not pie filling) with water and add to dry ingredients.
Divide batter evenly between muffin tins or sprayed muffin paper cups .
bake in oven till toothpick comes out clean ( time will vary depending on size of muffins ) about 15 - 20 min
Makes 18 muffins ( 1 1/2 doz)
Note add more water if you find the batter too thick.
Number of Servings: 18
Recipe submitted by SparkPeople user MELTEAGUE.
Nutritional Info Amount Per Serving
- Calories: 152.4
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 183.0 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 1.0 g
- Protein: 1.5 g
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