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“I tried a few carrot muffin recipes, none of them were able to satisfy my picky-eating son. I finally combined a few different recipes, kicked the spices up a knotch, and came up with these. He's happy, he can take them to school for lunch as they are nut-free.”
READY IN:
45mins
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Mix all wet ingredients with sugar.
  3. Mix in carrots.
  4. Mix in all dry ingredients.
  5. If batter is too thick, add a tablespoon of milk.
  6. Pour evenly into greased muffin pans.
  7. Bake 22-25 minutes.
  8. Makes 2 dozen muffins.

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