Carrot Cake Muffins

By wing118677

Ingredients

• Vegetable cooking spray
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 (8-oz.) can crushed pineapple in juice, drained
• 1/4 cup vegetable oil
• 2 large eggs
• 2 egg whites
• 1 tablespoon vanilla extract
• 3 cups grated carrots
• 1/2 cup chopped toasted pecans
• 1/2 cup golden raisins

Details

Preparation time 15mins
Cooking time 40mins
Adapted from southernliving.com

Preparation

Step 1

1. Preheat oven to 350°. Place about 15 paper baking cups in muffin pans, and coat with cooking spray.

2. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots, pecans, and raisins. Spoon batter into baking cups, filling about two-thirds full.

3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature.