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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (164g)|
|Recipe Makes: 12 Servings|
|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.
Calories per serving: 652
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