Carrot-Spice Muffins
Keep the sweet secret of carrots and tomato juice and just serve these muffins because they are so very good.
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
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
Instructions
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.
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.
Carrot-Spice Muffins
Keep the sweet secret of carrots and tomato juice and just serve these muffins because they are so very good.
Directions
Print
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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