The Pioneer Woman Tasty Kitchen
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Carrot Raisin Muffins

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Level: Easy

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Description

If you are a carrot cake fan, you will love this muffin. In an effort to make this muffin just a bit healthier than a giant slice of carrot cake, I omitted nuts, any added oil and of course that wonderful cream cheese frosting, but this muffin is still packed with flavor.

Ingredients

  • 1-¾ cup Flour
  • ⅔ cups Brown Sugar, Packed
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ½ cups Crushed Pineapple In Juice
  • 1 whole Egg, Lightly Beaten
  • 1-½ teaspoon Vanilla
  • 1-½ cup Shredded Carrots
  • ½ cups Raisins

Preparation

In a bowl, mix together flour, brown sugar, baking powder, baking soda, salt and cinnamon.

In another bowl, mix the pineapple, egg and vanilla until well blended. Add this mixture to the flour mixture. Stir to combine. Stir in the carrots and raisins.

Spoon mixture into 10 prepared muffin cups. Bake at 350ºF for 20 to 25 minutes. Remove from heat and cool on a rack.

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