carrot cake muffins

Name: Carrot Cake Muffins
Prep time: 30 min
Cook time: 15 min
Cuisine: American
Ingredients: 1 3/4 cup(s) all-purpose flour or unbleached all-purpose flour*; 2/3 cup(s) light brown sugar, firmly packed, or half granulated sugar/half brown sugar (optional); 1 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 teaspoon(s) ground cinnamon; 1 dash(es) mace (optional); 1/2 cup(s) crushed pineapple in juice; 1/2 cup(s) vegetable oil; 1 large egg, lightly beaten; 1 1/2 teaspoon(s) vanilla extract; 2 cup(s) shredded carrots; 1/2 cup(s) regular raisins or golden raisins (optional); 1/2 cup(s) chopped walnuts (optional); - *you may sub whole wheat flour for some of the regular all-purpose flours (optional). different flours and sugars may darken or lighten muffins; - see link below to check for quantities to make changes; - http://www.bhg.com/advice/food/baking/can-i-substitute-whole-wheat-flour-for-all-purpose-flour-when-baking/

41 Pinches

Sharon Colyer

Louisville, KY

Updated on Dec 12, 2013

From my little cookbook, "Mostly Muffins". Love carrot cake, muffins, etc.! So, good with "Cream Cheese Spread". Also listed among my recipes.

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prep time 30 Min

cook time 15 Min

method Bake

yield Makes 12 muffins

Ingredients

1 3/4 cups all-purpose flour or unbleached all-purpose flour*
2/3 cup light brown sugar, firmly packed, or half granulated sugar/half brown sugar (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 dash mace (optional)
1/2 cup crushed pineapple in juice
1/2 cup vegetable oil
1 large egg, lightly beaten
1 1/2 teaspoons vanilla extract
2 cups shredded carrots
1/2 cup regular raisins or golden raisins (optional)
1/2 cup chopped walnuts (optional)
- *you may sub whole wheat flour for some of the regular all-purpose flours (optional). different flours and sugars may darken or lighten muffins
- see link below to check for quantities to make changes
- http://www.bhg.com/advice/food/baking/can-i-substitute-whole-wheat-flour-for-all-purpose-flour-when-baking/

How To Make carrot cake muffins

Step 1

Preheat oven to 400°F. Grease twelve 3 x 1-1/4 inch (3 1/2 to 4 oz.) muffin cups.

Step 2

In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and mace, if using. Make a well in center of dry ingredients.
Step 3

In another bowl, stir together pineapple, oil, egg, and vanilla ext., until blended. Add pineapple mixture, to dry ingredients, and stir, just to combine. Stir in carrots, raisins, and nuts, if using.
Step 4

Spoon batter into prepared muffin cups; bake 15-20 minutes, or until a cake tester or toothpick inserted in center, comes out clean. Remove muffin tin(s) to wire rack. Cool 5 minutes, before removing muffins from cups; finish cooling on rack. Serve warm or store completely cooled muffins in an airtight container at room temperature. Makes 12 muffins.
Step 5

These muffins freeze well. (Delicious served with "Cream Cheese Spread"; also listed among my recipes.)
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