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Hearty Carrot Muffins

  • Makes: 18 muffins  
  • Freezes: Excellent 
  • Prep Time: 15 minutes 
  • Baking Time: 30 minutes 

Ingredients

3/4 cup175 ml Crisco® Canola or Vegetable Oil

1/2 cup 125 ml brown sugar

1/2 cup 125 ml granulated sugar

44 eggs

2 tsp 10 ml vanilla extract

1 can 300 ml Eagle Brand® Low Fat Sweetened Condensed Milk

1 cup 250 ml plain Greek yogurt

2 cups 500 ml grated carrots

3/4 cup175 ml raisins, optional

1/2 cup 125 ml chopped walnuts, optional

1 1/2 cups375 ml Robin Hood® Original All Purpose Flour

1 cup 250 ml Robin Hood® All Purpose Whole Wheat Flour

1 cup 250 ml Robin Hood® Oats

1 tbsp 15 ml baking powder

1 tsp 5 ml baking soda

1 tbsp 15 ml cinnamon

1/4 tsp2 ml nutmeg

1/8 tsp 1 ml cardamom

1/4 tsp2 ml allspice

1/2 tsp 3 ml salt

Directions

  1 Preheat oven to 350°F (180°C). Line 18 muffin pans with liners.

  2 Combine first 8 ingredients in large bowl. Add raisins and walnuts if using. Mix in remaining ingredients. Pour into prepared pans. Bake in preheated oven, 25-30 minutes, or until toothpick inserted in centre comes out clean.

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