Ingredients for Delicious Carrot Jumbo Muffins
- Flour
- Cinnamon
- 2 teaspoons baking soda
- Baking Powder
- 1/2 teaspoon salt
- Nutmeg
- 2 large eggs
- Splenda Sugar Blend For Baking
- Cooking Oil
- 2 cups shredded carrots
- Walnuts
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How to Make Delicious Carrot Jumbo Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease generously.
- Finely shred 2 cups of carrots.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 3/4 cup granulated sugar, 3/4 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the shredded carrots.
- Fill muffin cups about 3/4 full.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Enjoy! Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
72g
Fat
30g
Carbs
29g