Photo: Diliara Garifullina
Spiced Carrot Muffins
11 ingredients
openrecipes
To use this muffin batter for making a carrot cake, butter and flour a 9-inch square baking pan, pour in the batter and bake as directed for the muffins, but increase the baking time to 45 to 50 minutes. Let the cake cool completely in the pan on a wire rack, then turn it out and frost with your favorite cream cheese frosting or vanilla buttercream.
Estimated Nutrition (whole recipe, rough)
1026
Calories
46g
Protein
27g
Fat
150g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 2 eggs
- 2/3 cup firmly packed light brown sugar
- 1 cup buttermilk or sour cream
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 2 large carrots, peeled and finely shredded (1 1/2 cups)
- 1/2 cup raisins, dried currants or golden raisins (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes