Carrot Cake Muffins
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Carrot Cake Muffins
Carrot Cake Muffins

Stir shredded carrots and crunchy walnuts into Pillsbury™ BatterPro™ Vanilla Muffin & Cake Batter for a quick and irresistible version of carrot cake, muffin style!

Servings: 20 servings (1 serving = 1 muffin)
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ BatterPro™ Vanilla Muffin & Cake Batter (10929), thawed
3 lb
1 each
Carrots, fresh, shredded
6 oz
2 cups
Walnuts, chopped
2 oz
1/2 cup
Cinnamon, ground
1 1/2 tsp
  1. Combine thawed batter, carrots, walnuts and cinnamon in large mixing bowl.
  2. Deposit #16 scoop of batter into greased or paper-lined muffin pans.
  3. Bake as directed below; allow to cool before serving.
BAKE:
TEMP
TIME
Convection Oven*
325°F
20-24 minutes
Standard Oven
375°F
22-26 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 10 minutes of baking.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 muffin
Calories
280
Calories from Fat
140
% Daily Value
Total Fat
16g
25%
Saturated Fat
2 1/2g
14%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
220mg
9%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
3%
Sugars
18g
Protein
3g
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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