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

    Average Rating:

    2 Total Reviews

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    • on November 22, 2013

      Very good, but not sweet like cake! I subbed olive oil for the vegetable oil, and crushed pineapple (with juice) for the water called for in the recipe, and used Neufchâtel cheese. Next time I'll add walnuts or pecans. I preheated my oven to 400F, but because my muffin tin is dark, I reduced the temp to 375F when I put the tin into the oven, and baked the muffins for 25 minutes. I did not have any leftover batter, but did have some leftover Neufchâtel cheese filling. IMHO, it is important to use all the filling. After cooling, a few of my muffins had a void, but were not completely filled! Tagged for the Pammyowl Cookathon.

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    • on September 19, 2013

      These were wonderful. I did not have vegetable oil s I used canola oil. It still turned out great. Just like a carrot cake full of flavor!!! Thanks

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    Nutritional Facts for Carrot Cake Muffins

    Serving Size: 1 (81 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 222.3
    Calories from Fat 63
    Total Fat 7.1 g
    Saturated Fat 1.0 g
    Cholesterol 31.0 mg
    Sodium 238.5 mg
    Total Carbohydrate 36.4 g
    Dietary Fiber 1.1 g
    Sugars 17.5 g
    Protein 3.6 g


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