Carrot Spice Muffins
PREP TIME: 15 min
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COOK TIME: 20 min
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YIELD: 12 muffins |
INGREDIENTS:
| Crisco® Original No-Stick Cooking Spray | 1/4 cup Crisco® Pure Vegetable Oil |
| 1 cup White Lily® Enriched Bleached Self-Rising Flour | 2 large eggs |
| 1/2 cup sugar | 2 cups grated carrots |
| 1 tsp. ground cinnamon | 1/4 cup chopped pecans |
| 1/4 cup unsweetened applesauce | 1/4 cup powdered sugar |
- Crisco® Original No-Stick Cooking Spray
- 1 cup White Lily® Enriched Bleached Self-Rising Flour
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsweetened applesauce
- 1/4 cup Crisco® Pure Vegetable Oil
- 2 large eggs
- 2 cups grated carrots
- 1/4 cup chopped pecans
- 1/4 cup powdered sugar (optional)
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 375°F. Coat 12 muffin cups with no-stick cooking spray.
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2.
COMBINE flour, sugar and cinnamon. Whisk together applesauce, oil and eggs. Add to flour mixture, stirring just until blended. Fold in carrots and pecans. Fill muffin cups 3/4 full.
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3.
BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Dust tops with powdered sugar, if desired.
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TIP
For longer storage, cool muffins completely and place in resealable freezer bags. Heat in microwave until warm for a quick breakfast.
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