Laura Bush's Carrot Muffins
Recipe: #33852
November 26, 2019
Categories: Vegetables, Carrot, North American, Flour, Muffins more
"this was good i made it at the hope house and eveyone wanted the recipe i used brown sugar and 1/2 cup sour cream and 1/2 cup orange marmalade in addition to the recipe"
Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (135.4 g)
- Calories 652
- Total Fat - 59.1 g
- Saturated Fat - 5.5 g
- Cholesterol - 151.5 mg
- Sodium - 204.9 mg
- Total Carbohydrate - 25.9 g
- Dietary Fiber - 1.7 g
- Sugars - 17.5 g
- Protein - 7.1 g
- Calcium - 36.7 mg
- Iron - 1.3 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Line 12 muffin molds with paper cup liners.
Step 3
Combine flour, baking soda and cinnamon in a medium bowl.
Step 4
Place the eggs, oil, vanilla and sugar together in a mixing bowl.
Step 5
Whisk for about 5 minutes.
Step 6
Stir in flour mixture until combined.
Step 7
Stir in carrots and pecans.
Step 8
Fill cups 3/4 full.
Step 9
Bake until a toothpick inserted into the center of a muffin comes out clean (approx 18-20 minutes).
Step 10
Cool in pan for about 5 minutes and invert the muffins into a rack.
Tips & Variations
No special items needed.
Tags :
Muffins
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