Quick Easy Carrot Cake Muffins
A short cut to making easy carrot cake muffins. A doctored up box mix gives you almost perfect from scratch results.
Servings: 12 muffins
- 1 box carrot cake mix I used Betty Crocker
- 2 teaspoons cinnamon
- 1 teaspoon mixed spice
- 1 teaspoon ground nutmeg
- 7 tablespoons olive oil
- 200 millilitres milk - any milk will work 3/4 cup
- 3 large eggs
- 130 grams grated carrot 1 cup
- 75 grams raisins 1/2 cup
- 65 grams currants 1/2 cup
- 65 grams dried cranberries 1/2 cup
- 60 grams pecan halves - crushed 1/2 cup
Preheat your oven to 180C/350F/Gas mark 4 and line a 12 hole muffin pan with muffin liners.
In a large mixing bowl add in your cake mix and the spices and gently whisk them together.
Pour in the oil & milk and add the eggs and mix everything together until everything is well combined.
Fold in the grated carrot, dried fruits and nuts. Scoop the batter into the waiting muffin tin. Filling each cup 3/4 of the way up.
Pop the pan into your hot oven and bake for 18-20 minutes.
Turn your baked muffins onto a wire rack to fully cool down. Once cool keep in an airtight container up to 5 days.
These muffins will freeze well and last up to 3 months.
Serving: 1muffin | Calories: 328kcal | Carbohydrates: 43.6g | Protein: 4.6g | Fat: 16.4g | Saturated Fat: 3.3g | Cholesterol: 48mg | Sodium: 222mg | Potassium: 178mg | Fiber: 2.8g | Sugar: 29g | Calcium: 59mg | Iron: 2mg