Moist Carrot Cake Muffins Recipe

Name: Moist Carrot Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped carrot; 1/3 cup firmly packed brown sugar; 1 slightly beaten egg; 2 tablespoons oil; 1 cup flour; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 2 cups bran flakes; 1 cup milk; 1/3 cup raisins

Servings: persons

1/4 cup chopped carrot
1/3 cup firmly packed brown sugar
1 slightly beaten egg
2 tablespoons oil
1 cup flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups bran flakes
1 cup milk
1/3 cup raisins

1
Preheat oven to 400 degrees.
2
Mix flour, baking powder, cinnamon and salt in a large bowl.
3
Mix cereal and milk in another bowl, let stand for 3 minutes.
4
Mix in carrots, sugar, egg and oil.
5
Add to flour mixture until moist (Batter will be lumpy).
6
Stir in raisins.
7
Grease muffin pan and spoon batter into muffin pan filling each cup to 2/3 full.
8
Bake for 25 minutes or until golden brown.
9
Serve warm.
10
STORAGE: Cool leftover muffins and wrap each tightly with plastic wrap and freeze.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup chopped carrot, 1/3 cup firmly packed brown sugar, 1 slightly beaten egg, 2 tablespoons oil, and more.

Yes, Moist Carrot Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Moist Carrot Cake Muffins

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