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Name: Carrot Cake Muffin from Mostly Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: not set
Ingredients: 1 3/4 Cups All-purpose Flour; 2/3 cups Light brown sugar firmly packed; 1 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1 dash ground mace; 1/2 cup crushed pineapple in own juice; 1/2 cup Vegetable oil; 1 egg lightly beaten; 1 1/2 tsp Vanilla; 2 cups carrots shredded; 1/2 cup raisins

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INGREDIENTS

1 3/4 Cups All-purpose Flour
2/3 cups Light brown sugar ; firmly packed
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 dash ground mace
1/2 cup crushed pineapple ; in own juice
1/2 cup Vegetable oil
1 egg ; lightly beaten
1 1/2 tsp Vanilla
2 cups carrots ; shredded
1/2 cup raisins

INSTRUCTIONS

Pre-heat oven to 400* F. Grease twelve 3 x 1 1/4 inch muffin cups.

In a large bowl combine dry ingredients

In another bowl stir together pineapple, oil, egg and vanilla.

Make well in center of dry ingredients and add wet ingredients.

Add carrots and raisins. Minimize stirring.

Bake 15 to 20 minutes.

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Nutrition

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Serving Size: 1 Serving (74g)
Recipe Makes: 12 Servings

Calories: 190
Calories from Fat: 67 (35%)

Amt Per Serving		% DV

	Total Fat 7.5g	10 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 2.1g
Cholesterol 15.5mg		5 %
Sodium 274.3mg		9 %
Potassium 168.9mg		4 %
Total Carbohydrate 28.8g		8 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 27.1g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 190

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