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Carrot Cake Muffin Tops

Carrot Cake Muffin Tops

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1/2 cup90 g raisins
1 tablespoon1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/2 teaspoon1/2 teaspoon Nielsen-Massey Pure Almond Extract
2 cups250 g unbleached all-purpose flour
2 teaspoons2 teaspoons ground cinnamon
1 teaspoon1 teaspoon baking soda
3/4 teaspoon3/4 teaspoon salt
3 large eggs
1/2 cup120 ml canola oil
1 cup200 g firmly packed dark brown sugar
2 cups280 g coarsely shredded carrot (about 3 carrots)
1 cup110 g chopped pecans
1/3 cup60 g crushed pineapple
1/4 cup23 g sweetened shredded coconut
1 tablespoon1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar

Preheat oven to 350 degrees F180 degrees C. Lightly coat a non-stick muffin top tin with cooking spray.

To a small bowl, add raisins, vanilla and almond extracts; stir to coat and set aside.

Then to a medium bowl, add flour, cinnamon, baking soda and salt; whisk to blend and set aside.

To a large bowl, add eggs and whisk. Add oil and brown sugar; whisk until blended. Add dry ingredients one half at a time; gently stir after each addition. Add carrots, pecans, pineapple, coconut and raisins; stir until just combined.

Evenly spread about ⅓ cup batter into each muffin top cup. Sprinkle 1/4 teaspoon1/4 teaspoon of vanilla sugar evenly over each muffin top before baking. Bake one batch at a time until done, about 15-18 minutes. Cool on a wire rack. Store in an airtight container.

Makes 1 Dozen




Nutrition Facts

Serv Size 1 Muffin

Amount Per Serving
Calories 355 Calories fom Fat 44
% Daily Value*
Total Fat 18g 28 %
Saturated Fat 2g 11 %
Trans Fat 0g
Cholesterol 50mg 16 %
Sodium 290mg 12 %
Total Carbohydrate 45g 15 %
Dietary Fiber 3g 11 %
Sugars 26g
Protein 5g 10 %
Vitamin A 63% Vitamin C 3%
Calcium 5% Iron 10%

*Percent Daily Values are based on a 2,000
calorie diet.

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