Delicious Carrot Jumbo Muffins
photo by Pamela
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
9
ingredients
- 4 1⁄2 cups flour
- 1 tablespoon cinnamon
- 3⁄4 teaspoon baking soda
- 1 teaspoon baking powder
- 3⁄4 teaspoon salt
- 2 teaspoons nutmeg
- 4 eggs
- 1 1⁄2 cups Splenda Sugar Blend for Baking
- 1 1⁄4 cups cooking oil
- 3 cups finely shredded carrots
- 1 1⁄2 cups chopped walnuts
directions
- Preheat oven to 350.
- Finely shred the carrots.
- Place all ingredients in whatever order you choose into KitchenAid or bowl if you are using hand mixer.
- Blend ingredients for about 2 minutes until well mixed.
- Fill muffin tins to about 3/4 full.
- Bake for 35 minutes or until fork comes out clean.
- Voila! You are done!
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Reviews
-
I got some carrots from my farmer's market, and I have had this recipe saved for a long time, and I couldn't wait to make them. I am not sure how Pamela's muffins and my muffins came out so differently. My batter was the texture of ground beef, and the muffins cooked up (appearance-wise) like little mini meatloaves! I omitted the nuts and substituted 1 cup of the Splenda for brown sugar - which should've given them more moisture. The taste is very good, though, and they freeze really well. I made them for my husband to take to work for a snack. For me, the taste of nutmeg is pretty strong, I might decrease it a bit next time I make these. Maybe I'll try adding 6 oz. of applesauce or yogurt to these, as well. I'm glad I tried it. Thanks!
RECIPE SUBMITTED BY
pixieglenn
Austin
I'm a SAHM with four kids. One who is allergic to dairy and soy, another who is a pescatarian, one a voracious carnivore who recently told me she likes meat that moo's when it's served to her, and another who is transitioning from vegetarian to vegan. With all these issues in our home with food and cooking I would die without this site!
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