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    You are in: Home / Recipes / Carrot Cake Muffins With Cinnamon Glaze Recipe
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    Carrot Cake Muffins With Cinnamon Glaze

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 17, 2007

      The taste is very good. They're moist. It's just that they didn't raise a lot. I don't know why. I didn't do the glaze. Thanks Redsie :) Made for 123 hit wonders.

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    • on January 19, 2007

      These were fab! A moist n tasty little muffin. I used pineapple in natural juice, n they were still very sweet, next time I will reduce the white sugar a littleand maybe add some walnuts. My family liked them as is so I didn't make the glaze this time around...YUM thanks for sharing!!

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    • on December 29, 2006

      This didn't have any ratings when I tagged it, but someone beat me to the first review! These were great, Redsie - and I even forgot the vanilla for the first dozen (added it to the rest). Next time I may add some currants. Thanks for posting!

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    • on December 28, 2006

      Redsie thanks so much for sharing this winner....into the keeper box it goes. These little jewels tasted incredible. What delicious mini carrot cakes topped with a simply incredible glaze. Tangy and flavourful, just the right blend of spice. They were quick and easy to make and they disappeared so quickly. I will be making these again and again...:yummy:

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    Nutritional Facts for Carrot Cake Muffins With Cinnamon Glaze

    Serving Size: 1 (68 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 193.3
     
    Calories from Fat 55
    28%
    Total Fat 6.1 g
    9%
    Saturated Fat 1.6 g
    8%
    Cholesterol 17.8 mg
    5%
    Sodium 99.3 mg
    4%
    Total Carbohydrate 32.8 g
    10%
    Dietary Fiber 0.9 g
    3%
    Sugars 22.7 g
    91%
    Protein 2.1 g
    4%

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