Loaded with carrots, crushed pineapple, pecans and raisins - these hearty muffins offer everything you love about carrot cake!
Carrot Cake Muffins
- Prep Time 15 min
- Total 50 min
- Servings 15
- Ingredients 13
Ingredients
- 2 cups Gold Medal™ all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 can (8 oz) crushed pineapple in juice, drained
- 1/4 cup vegetable oil
- 2 whole eggs
- 2 egg whites
- 3 teaspoons vanilla
- 3 cups grated carrots
- 1/2 cup chopped pecans, toasted
- 1/2 cup golden raisins
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Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Place paper baking cup in each of 15 regular-size muffin cups; spray paper cups with cooking spray.
-
Step2In large bowl, mix flour, sugar, baking soda, salt and cinnamon; make well in center of mixture. In medium bowl, stir pineapple, oil, eggs, egg whites and vanilla with whisk; add to flour mixture, stirring just until moistened. Fold in carrots, pecans and raisins. Divide batter evenly among muffin cups.
-
Step3Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Serve warm or cool.
Nutrition
200
Calories
7g
Total Fat
4g
Protein
31g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 200
- Total Fat
- 7g
- 0%
- Saturated Fat
- 1g
- 0%
- Sodium
- 360mg
- 0%
- Total Carbohydrate
- 31g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 1/2 Vegetable; 1 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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