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Carrot-Spice Muffins

Carrot-Spice Muffins

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Keep the sweet secret of carrots and tomato juice and just serve these muffins because they are so very good.

serves 12 muffins

Ingredients

cost per recipe: $3.01

The price is determined by the national average.

  • 2

    cups all-purpose flour

  • 3/4

    cup sugar

  • 2

    teaspoons baking powder

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon baking soda

  • 1/4

    teaspoon ground ginger

  • 1/4

    teaspoon ground nutmeg

  • 1

    cup Campbell’s® Tomato Juice

  • 1

    medium carrot, shredded (about 1/2 cup)

  • 1/2

    cup chopped walnuts

  • 1/3

    cup vegetable oil

  • 1

    egg, beaten

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How to Make It

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.
Step 1

Heat the oven to 400°F.  Grease 12 (2 1/2-inch) muffin-pan cups.

Step 2

Stir the flour, sugar, baking powder, cinnamon, salt, baking soda, ginger and nutmeg in a large bowl.

Step 3

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.

Step 4

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.

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Made With
Campbell’s®  Tomato Juice

Campbell’s® Tomato Juice

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