Carrot-Spice Muffins

Keep the sweet secret of carrots and tomato juice and just serve these muffins because they are so very good.

Directions

Heat the oven to 400°F.  Grease 12 (2 1/2-inch) muffin-pan cups.

Stir the flour, sugar, baking powder, cinnamon, salt, baking soda, ginger and nutmeg in a large bowl.

Beat the tomato juice, carrot, walnuts, oil and egg in a medium bowl with a fork or whisk.  Add the tomato juice mixture to the flour mixture and stir just until blended.  Spoon the batter into the muffin-pan cups.

Bake for 25 minutes or until a toothpick inserted in the center comes out clean.  Remove the muffins from the pans and let cool on wire racks for 10 minutes.

Ingredients

2 cups all-purpose flour
0.75 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
0.5 teaspoon salt
0.25 teaspoon baking soda
0.25 teaspoon ground ginger
0.25 teaspoon ground nutmeg
1 cup Campbell’s® Tomato Juice
1 medium carrot, shredded (about 1/2 cup)
0.5 cup chopped walnuts
0.333 cup vegetable oil
1 egg, beaten

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