This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Carrot Cake Muffins
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- #16946
Ever thought of taking a classic carrot cake on the go? These carrot cake muffins make it happen, seamlessly blending comfort food with snackable genius.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 3/4 cup all-purpose flour
2/3 cup firmly packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 dash ground mace
1/2 cup crushed pineapple in juice
1/2 cup vegetable oil
1 egg, slightly beaten
1 1/2 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup raisins
directions
Preheat oven to 400 degrees F. Grease 3 x 1-1/4 inch (3-1/4 to 4-ounce) muffin cups.
In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and mace.
In another bowl, stir together pineapple, oil, egg and vanilla until blended. Make a well in center of dry ingredients and add pineapple mixture, stirring just to combine. Stir in carrots and raisins.
Spoon batter into prepared muffin cups. Bake for 15 to 20 minutes or until a cake tester inserted in center of one muffin comes out clean.
Remove muffin tins to wire rack. Cool 5 minutes before removing muffins from cups and finish cooling on rack.
Serve warm or store in an airtight container at room temperature. These muffins freeze well.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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