Carrot Muffins
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
24 muffins
- Serves:
- 24
ingredients
- 1 package duncan hines deluxe carrot cake mix
- 158.51 ml milk
- 3 eggs
- 78.78 ml Crisco cooking oil or 78.78 ml puritan oil
- 29.58 ml all-purpose flour
- 4.92 ml baking powder
- 59.14 ml chopped nuts
- 88.74 ml sugar
- 4.92 ml ground cinnamon
- 59.14 ml butter or 59.14 ml margarine, melted
directions
- Preheat oven to 375 degrees.
- Grease 24 muffin cups or line with paper baking cups.
- Combine dry cake mix, flour, baking powder, and nuts in large bowl.
- Beat milk, eggs, and oil together with fork; add to mixture in bowl and stir only until dry ingredients are moistened.
- Spoon batter into muffin cups, filling about 1/3 full.
- Bake at 375 for 15 to 20 minutes or until golden brown.
- Cool for 5 minutes.
- For topping, combine sugar and cinnamon.
- Dip tops of muffins in melted butter and then in cinnamon sugar.
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Reviews
-
These were fun to mix up, since it's so quick. My first batch turned out too small for my liking, so the next batch I filled almost to the top. These muffins do not get crusty but are softer and cakelike. I like the topping the next day because it hardens the top a bit. The flavor is very good and the topping is key! Note: we've been enjoying these the last three days now!
RECIPE SUBMITTED BY
Melanie Murray
Ooltewah, 82
<p>I live in Tennessee and am just the ole typical southern cook. I learned from the best, my mom! She has inspired me for years on her expertise dishes. I enjoy challenging dishes, trying new dishes, and coordinating great wines with each meal. I am not afraid to alter recipes to my tasting and have a knack for confidence in the kitchen. By day, I am a medical secretary. I love my family and love to travel. I love to entertain and mingle among family and friends. I am at peace mostly with the beach.</p>