Carrot Cupcakes

"This needs a juicer but is great for lunchboxes. I add an extra 1/2 cup sugar for birthday cake."
 
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Ready In:
50mins
Ingredients:
9
Yields:
24 muffins
Serves:
24
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ingredients

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directions

  • Preheat oven to 325 degree.
  • Juice carrots.
  • Stir powdered milk into carrot juice.
  • Add carrot pulp and vanilla to juice.
  • Beat eggs until frothy.
  • Add sugar and cinnamon to eggs.
  • Add carrot mixture and oil to eggs.
  • Sift together flour and baking soda.
  • Add flour to liquids and mix thoroughly.
  • Pour into prepared cupcake tins and bake for 25 minutes.

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RECIPE SUBMITTED BY

I've always loved cooking but it became a real passion when I discoverd that my children had a sensitivity to the artificial additives in packaged foods.
 
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