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Ingredients
| carrots (chopped): 1/4 cup |
| light brown sugar (packed): 1/3 cup (firmly packed) |
| eggs: 1 |
| vegetable oil: 2 Tbl |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1 Tbl |
| ground cinnamon: 1 tsp |
| salt: 1/4 tsp |
| bran flakes: 2 cups |
| 2% milk: 1 cup |
| seedless raisins (packed): 1/3 cup |
Moist Carrot Cake Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- 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.