Carrot Cupcakes

Ready in 1 hour

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Ingredients

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1/4 ts Mace
2 tb Crushed Pineapple
1/2 c Shredded Coconut
1 1/2 c Sugar
1 c Vegetable oil
1 ts Baking soda
2 c Carrots; grated
3 Eggs
2 c Flour
1/2 ts Cinnamon
2 ts Baking Powder
1/2 ts Nutmeg
2 tb Orange Marmalade
1/2 c Walnuts; chopped

Original recipe makes 12

Servings  

Preparation

Oven 350? Preheat oven. Line wach cup of a standard muffin pan with strips of baking parchment or muffin liners. Combine carrots, sugar, oil and eggs. Set aside. Sift together the flour, baking powder, soda, saalt cinnamon, nutmeg and mace. Gradually add the dry mixture to the carrot mixture. Fold in the marmalade, pineapple, nuts and coconut. Spoon batter into prepared muffin pans. Bake in oven for 30 to 35 minutes, until done. Cool, then frost. Makes 12 6 oz. cupcakes. Each serving 566 cal. Palm Beach Post--2/26/98 billspa@icanect.net Formatted with TXTOMC Recipe by: Linda Fisher "The Muffin Lady" Posted to MC-Recipe Digest by Bill Spalding on Mar 29, 1998

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Calories Per Serving: 796 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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