How To make Carrot Raisin Cupcakes
12 Reynolds Baker's Choice Foil Bake cups
2 cups flour
2 teaspoons ground cinnamn
1 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup packed brown sugar
2 eggs -- beaten
1/2 cup vegetable oil
1/2 cup milk
2 cups shredded carrots
1/2 cup raisins
Reynolds Crystal Color Plastic Wrap
Children look forward to a sweet treat in their lunch, so sneak in a little nutrition wherever you can. Bake these carrot cupcakes and wrap individually in Reynolds Plastic Wrap.
Preheat oven to 400 degrees F. Place Reynolds Baker's Choice Foil Bake Cups on cookie sheet; set aside. In large bowl, combine flour, cinnamon, nutmeg, baking powder and salt. Add brown sugar, eggs, vegetable oil and milk; stir just until dry ingredients are moistened. Stir in carrots and raisins. Spoon batter into bake cups, filling 3/4 full. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes. Cool 5 minutes; remove from pan. Wrap individually in Reynolds Crystal Color Plastic Wrap.
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Some Bunny Loves You Muffins! Carrot Raisin Muffins- Kid Approved- No Refined Sugar-Gluten Free
Here is how to make the best carrot muffins that your little bunny will love. I will
show you two options in making them vegan or vegetarian. Not only will your taste
buds thank you when you eat these, your body will too. See all of the health benefits
and a full list of ingredients at corrieskitchen.com.
Corrie’s Kitchen is a blog that offers inspiration for creating a green home. You will
find healthy recipes, crafts, remedies and how-tos that elevate your life.
You can follow the step by step for this recipe at Corrie'sKitchen.com:
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These are the most delicious muffins I have ever tasted! Carrot Raisin Muffins!
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Delicious carrot muffins with raisins! Simple and quick recipe, I recommend it to everyone!
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Servings: 12 pieces.
Ingredients:
- 250 grams of carrots
- 2 eggs
- 1/4 teaspoon salt
- 100 grams of sugar (1/2 cup)
- 1/4 teaspoon of ginger
- 1/4 teaspoon cinnamon
- 80 ml vegetable oil
- 70 grams of raisins
- 160 grams all-purpose flour (3/4 cup)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Bake in preheated 350°F (180°C) oven / 25 minutes.
Enjoy your meal!
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Grandma Barb's THE BOMB Carrot Cake Recipe
❤️ SUBSCRIBE HERE: Moist, tender carrot cake made from scratch! I love my Grandma Barb’s carrot cake and she has been asking if I’d shared it with you guys yet.
I low-key thinks she likes having the bragging rights of saying “yeah people all over the world make my recipes” lol This carrot cake will not disappoint! It’s an old fashioned, tried and true favorite.
It’s crazy moist and fluffy from all that buttermilk, carrot pulp and brown sugar! The oil gives it such an amazing fluffiness! I hope you all enjoy this carrot cake as much as we do!
GET THE PRINTABLE RECIPE HERE:
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Sun Maid Recipes Carrot Raisin Muffins
CARROT RAISIN MUFFINS
CARROT RAISIN MUFFINS
CARROT RAISIN MUFFINS ???? PERFECT FOR BREAKFAST! ☕️
Start your morning off with a scrumptious Carrot Raisin Muffin! Light and fluffy, these muffins are perfect served alongside your morning cup of coffee!
FULL RECIPE:
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