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

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Chef #444569's Note:

    This recipe is from 'Robin Hood Home Baking', a book that I got for Christmas several years ago. The first time I tasted these muffins I knew that I would no longer have to search for another carrot muffin recipe-these are the best! I followed the directions exactly, but omitted the walnuts. Sometimes I use half whole wheat flour too. I always double the recipe and try to sneak a few away for the freezer;)

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    Units: US | Metric


    1. 1
      Combine flour, sugar, raisins, walnuts, baking soda, cinnamon, nutmeg, salt in a large bowl. Stir Well.
    2. 2
      Beat carrots, eggs and oil. Add to dry ingredients all at once, stirring until just moistened. Spoon batter into prepared muffin pans, filling 3/4 full for regular muffins, or full for large sized muffins.
    3. 3
      Bake for 20 minutes for regular muffins, or 27 miniutes for large muffins or until tops spring back when lightly touched.
    4. 4
      May omit nuts.
    5. 5
      May replace carrots with shredded zucchini.

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    Ratings & Reviews:

    • on July 10, 2007


      These were a great time I'm going to replace the oil with apple sauce and see how they turn out. It's hard to stop at one...actually it's hard to stop at 3 so if I can get the cal's down it will be better. Thanks for sharing :)

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    Nutritional Facts for Spicy Carrot Muffins

    Serving Size: 1 (105 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 349.7
    Calories from Fat 165
    Total Fat 18.3 g
    Saturated Fat 2.5 g
    Cholesterol 52.8 mg
    Sodium 341.4 mg
    Total Carbohydrate 43.9 g
    Dietary Fiber 1.9 g
    Sugars 27.5 g
    Protein 4.5 g

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