Moist Carrot Cake Muffins

"Amazing muffins! The cinnamon makes a big difference so don't leave it out."
 
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photo by Diana 2 photo by Diana 2
photo by Diana 2
Ready In:
40mins
Ingredients:
11
Yields:
12 Muffins
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ingredients

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directions

  • Preheat oven to 400 degrees.
  • Mix flour, baking powder, cinnamon and salt in a large bowl.
  • Mix cereal and milk in another bowl, let stand for 3 minutes.
  • Mix in carrots, sugar, egg and oil.
  • Add to flour mixture until moist (Batter will be lumpy).
  • Stir in raisins.
  • Grease muffin pan and spoon batter into muffin pan filling each cup to 2/3 full.
  • Bake for 25 minutes or until golden brown.
  • Serve warm.
  • STORAGE: Cool leftover muffins and wrap each tightly with plastic wrap and freeze.

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Reviews

  1. Awesome recipe!!! The muffins were so moist!!! The only thing I would do differently is add a little white sugar (I have a huge sweet tooth!), but other than that I would not change a thing!
     
  2. These are GOOOOOOOOD. :) You can mix up a batch of these gems in no time at all. I cut the recipe in half, but used the whole egg, and the carrots were grated.. Other than that, I followed the recipe as written. These baked up in 20 minutes in the toaster oven. Amazingly moist and such wonderful flavour. HoneyBunny....I guarantee these will be made often. ;) Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.
     
  3. These are really good! I have to admit I took several liberties with the recipe--reduced the sugar a bit, used zucchini instead of carrot, and used fresh blueberries and 1/8 c walnuts instead of raisins. That said, I feel confident giving this a star rating because the proportions are perfect, the spice is great, and the muffins bake up big and beautiful! Thanks for posting, clearly this is a great recipe for using up what you've got and will come in quite handy!
     
  4. These were a delicious and easy way to get some fibre in! I had no problems with my son eating this with me and they taste awesome without the icing. I cheated and used raisin bran instead, and they turned out just as good. I also added a little more carrot since I like the flavor
     
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Tweaks

  1. These are really good! I have to admit I took several liberties with the recipe--reduced the sugar a bit, used zucchini instead of carrot, and used fresh blueberries and 1/8 c walnuts instead of raisins. That said, I feel confident giving this a star rating because the proportions are perfect, the spice is great, and the muffins bake up big and beautiful! Thanks for posting, clearly this is a great recipe for using up what you've got and will come in quite handy!
     

RECIPE SUBMITTED BY

<img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza">
 
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