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    You are in: Home / Recipes / Basic Carrot Muffins Recipe
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    Basic Carrot Muffins

    Average Rating:

    3 Total Reviews

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    • on October 21, 2010

      This is a great recipe. I doubled the recipe and I also doubled the cinnamon. I substituted 1/2 c. unsweeted applesauce for part of the oil, added 1 cup of raisins, and 1/2 tsp. allspice. I forgot to sprinkle them with sugar at the end, but it didn't matter because, in our opinion, they don't need it! I like the addition of whole wheat flour. I got 42 standard-size muffins, and I plan to freeze a bunch so my husband can just take them out before he goes to work. Thanks for posting this!

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    • on October 01, 2009

      Great muffins! DH didn't even realize he was having something "healthy!" The only addition I made was to add 3 tablespoons of ground flax seed meal. Delicious! Thank you Saturn! made for Fall PAC 2009

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    • on September 21, 2008

      Yummy muffins. I made the recipe as written, no changes. I sprinkled sugar on and then realized I had cute fall sprinkles. Added those to the top of the muffins. Easy to make, delicious to eat. I made 6 large muffins and 12 small muffins, baking the small muffins for 13 minutes. The 20 minute bake time was plenty for the large muffins. Made and reviewed for PAC, Fall 2008

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    Nutritional Facts for Basic Carrot Muffins

    Serving Size: 1 (79 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 196.1
    Calories from Fat 66
    Total Fat 7.3 g
    Saturated Fat 1.1 g
    Cholesterol 35.8 mg
    Sodium 222.3 mg
    Total Carbohydrate 29.4 g
    Dietary Fiber 1.9 g
    Sugars 13.2 g
    Protein 4.1 g


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