Keep the sweet secret of carrots and tomato juice and just serve these muffins because they are so very good.
cost per recipe: $3.01
The price is determined by the national average.
cups all-purpose flour
teaspoons baking powder
teaspoon ground cinnamon
teaspoon baking soda
teaspoon ground ginger
teaspoon ground nutmeg
cup Campbell’s® Tomato Juice
medium carrot, shredded (about 1/2 cup)
cup chopped walnuts
cup vegetable oil
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.