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Yields:
1 dz.
Prep Time:
15 mins
Total Time:
1 hr 20 mins
Cal/Serv:
294
If you love carrot cake as much as we do, meet your new favorite breakfast. Loaded with shredded carrots, pecans, and raisins, one muffin is surprisingly hearty. Bake a batch on Sunday, and you have a grab-and-go breakfast for the whole family throughout the week. These also freeze well! Wrap muffins individually in plastic wrap or store them in a resealable freezer bag.
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Ingredients
- 1 1/2 cups
all-purpose flour
- 1 tsp.
baking powder
- 1/2 tsp.
baking soda
- 3/4 tsp.
kosher salt
- 1/2 tsp.
ground cinnamon
- 1/4 tsp.
ground ginger
- 3/4 cup
(1 1/2 sticks) melted butter
- 1 cup
packed brown sugar
- 1
large egg
- 2 Tbsp.
sour cream
- 1/2 tsp.
pure vanilla extract
- 1 1/2 cups
grated carrots (from about 4 carrots)
- 1/2 cup
golden raisins
- 1/2 cup
chopped toasted pecans
Directions
- Step 1Preheat oven to 375°. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
- Step 2In another large bowl, whisk together melted butter, brown sugar, egg, sour cream, and vanilla. Stir in carrots, raisins, and pecans. Stir in flour mixture until just combined.
- Step 3Line a 12-cup muffin tin with paper liners. Divide batter among muffin tins. Bake until a toothpick inserted in the center of a cupcake comes out clean, 25 to 30 minutes, rotating pan halfway through. Let cool.
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