Moist Carrot Cake Muffins Recipes

MOIST CARROT CAKE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Mix flour, baking powder, cinnamon and salt in a large bowl.
• Mix cereal and milk in another bowl, let stand for 3 minutes.
• Mix in carrots, sugar, egg and oil.
• Add to flour mixture until moist (Batter will be lumpy).
• Stir in raisins.
• Grease muffin pan and spoon batter into muffin pan filling each cup to 2/3 full.
• Bake for 25 minutes or until golden brown.
• Serve warm.
• STORAGE: Cool leftover muffins and wrap each tightly with plastic wrap and freeze.

MOIST CARROT MUFFINS

Steps:

• preheat oven to 400 with pan of water at bottom of oven.
• mix dry.
• mix eggs and sugar.
• mix in carrots and let sit 10 minutes.
• mix in rest of wet ingredients.
• fold in dry (don't over mix- will be lumpy).
• pour into greased muffin cups (almost full).
• bake 15-18 minutes.

CARROT CAKE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.