Carrot Muffins
Yield
1 1/2 dozenPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
white |
|
| 1 ¼ | cups |
corn oil
|
|
| 3 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
cinnamon
|
|
| 2 | cups |
carrots
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
white |
|
| 296 | ml |
corn oil
|
|
| 3 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 7.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
cinnamon
|
|
| 473 | ml |
carrots
grated |
|
Directions
Preheat oven to 345 degrees F.
Cream sugar and oil, add eggs one at a time, beat well after each.
Add dry ingredients and mix well. Stir in carrots, pour into prepared pans and bake 20 -25 minutes or until center springs back when touched.
