Ingredients
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/3 cup vegetable oil
1/2 cup sugar
1/2 cup milk
2 eggs
1 can (14.5 oz.) Libby's Sliced Carrots, drained and mashed
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/3 cup vegetable oil
1/2 cup sugar
1/2 cup milk
2 eggs
1 can (14.5 oz.) Libby's Sliced Carrots, drained and mashed
Instructions
- Preheat oven 350°F. Coat two mini-muffin pans with non-stick cooking spray.
- In large bowl, whisk together flour, baking powder, baking soda, and cinnamon.
- In medium bowl, mix together oil, sugar, milk and eggs. Pour egg mixture into flour mixture and stir just until combined. Gently stir in carrots.
- Spoon batter into each cup of mini muffin pans. Bake 10-12 minutes until toothpick inserted into center comes out clean.
- Preheat oven 350°F. Coat two mini-muffin pans with non-stick cooking spray.
- In large bowl, whisk together flour, baking powder, baking soda, and cinnamon.
- In medium bowl, mix together oil, sugar, milk and eggs. Pour egg mixture into flour mixture and stir just until combined. Gently stir in carrots.
- Spoon batter into each cup of mini muffin pans. Bake 10-12 minutes until toothpick inserted into center comes out clean.
