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“This is a recipe from Sunset Magazine. I made them this past weekend and they are the most moist and delicious muffins I've ever eaten. Low fat and healthy but don't let that put you off. :)”
12 muffins

Ingredients Nutrition


  1. Preheat over to 375 degrees. Put sugar, butter, carrots, raisins, salt, spices and 1 1/3 cups water in a medium saucepan. Heat over high heat, stirring occasionally, just until mixture comes to a boil. Set aside to cool slightly.
  2. Whisk flour, baking powder and baking soda together in a medium bowl. Pour warm carrot mixture into dry ingredients. Stir to combine, but do not over mix.
  3. Spoon mixture into greased muffin cups. (I use cupcake paper holders in the muffin tin).
  4. Bake until browned and a toothpick inserted into a muffin comes out clean, about 15-20 minutes. Let cool on a rack.

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