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Name: Carrot Muffin
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 1ST BOWL (medium); 2 1/4 cups Flour; 1 1/2 teaspoon Baking powder; 1 teaspoon Baking soda; 1/2 teaspoon Salt; 2 teaspoons CInnamon; 1/2 teaspoon Allspice; 1/2 teaspoon Nutmeg; 2ND BOWL (medium); 2 Eggs; 1/3 cup Oil; 1 teaspoon Vanilla; 1 1/4 cup Brown sugar; 1 cup Buttermilk or milk with 1-2 tbsp of vinegar; NO BOWL; 1 1/2 cups Carrots

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INGREDIENTS

1ST BOWL (medium)
2 1/4 cups Flour
1 1/2 teaspoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
2 teaspoons CInnamon
1/2 teaspoon Allspice
1/2 teaspoon Nutmeg
2ND BOWL (medium)
2 Eggs
1/3 cup Oil
1 teaspoon Vanilla
1 1/4 cup Brown sugar
1 cup Buttermilk or milk with 1-2 tbsp of vinegar
NO BOWL
1 1/2 cups Carrots

Servings

INSTRUCTIONS

Sift flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg.

In separate bowl, mix eggs, oil, vanilla, brown sugar, and buttermilk.

Fold mixtures together and add carrots.

Add to greased muffin tins 90% full.

Bake in a 375F oven for 20 minutes.

Let cool for 5 minutes in pan, before cooling completely on a wire rack.

NOTES

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Nutrition

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Serving Size: 1 Serving (164g)
Recipe Makes: 12 Servings

Calories: 652
Calories from Fat: 357 (55%)

Amt Per Serving		% DV

	Total Fat 39.7g	53 %
	Saturated Fat 13g	65 %
	Monounsaturated Fat 10.7g
	Polyunsanturated Fat 13.7g
Cholesterol 41.9mg		13 %
Sodium 164.7mg		6 %
Potassium 165.2mg		4 %
Total Carbohydrate 76.5g		23 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 75.8g
Protein 1.4g		2 %
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: 652

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