Carrot cake muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 263.2
  • Total Fat: 11.9 g
  • Cholesterol: 24.8 mg
  • Sodium: 204.8 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.5 g

View full nutritional breakdown of Carrot cake muffins calories by ingredient
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Number of Servings: 24


    Dole - Crushed Pineapple in 100% Pineapple Juice, 1 cup
    Carrots, raw, 2 cup, grated
    Egg, fresh, 3 large
    *Crisco Pure Vegetable Oil, 3/4 cup
    Water 1/2 cup
    *Flour, white, 2 3/4 cup
    Granulated Sugar, 2 1/4 cup
    Baking Soda, 1 1/2 tsp
    Cinnamon, ground, 1 1/2 tsp
    Walnuts, 1 cup, chopped
    *Sun Maid Raisins 1/2 Cup,
    Salt, 1 tsp
    Nutmeg, ground, 1 tsp
    Ginger, ground, 1 tsp


its nice with a ginger icing....lightly iced though


Mix all the wet ingredients in one bowl. Mix all the dry ingredients in another bowl. Add dry ingredients to wet ingredients. Bake on 350 for a little over an hour (depending on oven).

Serving Size: 24 muffins/ one bunt cake (different serving size)

Number of Servings: 24

Recipe submitted by SparkPeople user LOVINGGRACE30.

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