Carrot Cake Muffins

Submitted by Jen in Victoria

"Delicious and not too sweet. These are still quite moist the next day."

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 12

ingredients

• 3⁄4 cup flour
• 3⁄4 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1⁄2 teaspoons cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon ginger
• 1⁄2 cup brown sugar
• 1 egg, slightly beaten
• 3 tablespoons oil
• 2 teaspoons vanilla
• 1⁄2 cup milk
• 8 ounces crushed pineapple, drained
• 1 1⁄2 cups carrots
• 1⁄2 cup raisins

directions

1. Preheat oven to 350 degrees and grease 12 muffin cups.
2. In a large bowl, mix first 7 ingredients.
3. In a smaller bowl, whisk together egg, oil, milk and vanilla; add carrots and pineapple. Add to bowl with dry ingredients.
4. Add raisins and stir just until combined.
5. Divide mixture among 12 muffin cups and bake for 25 minutes.