Carrot-Spice Muffins
Recipe from Campbell's

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


Carrot-Spice Muffins

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Servings: 12
Prep Time: 15 mins
Total Time: 50 mins
Related Categories: Breakfast and Brunch, Carrot Muffins, Muffins
 
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Ingredients
  • 2  cups
    all-purpose flour
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  • 3/4  cup
    sugar
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  • 2  tsp.
    baking powder
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  • 1  tsp.
    ground cinnamon
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  • 1/2  tsp.
    salt
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  • 1/4  tsp.
    baking soda
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  • 1/4  tsp.
    ground ginger
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  • 1/4  tsp.
    ground nutmeg
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  • 1  cup
    Campbell's® Tomato Juice
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  • 1 
    medium carrot , shredded (about 1/2 cup)
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  • 1/2  cup
    chopped walnuts or raisins
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  • 1/3  cup
    vegetable oil
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  • 1 
    egg , beaten
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Directions
1.
Heat the oven to 400 degrees F. Grease 12 (2 1/2-inch) muffin-pan cups.
2.
Stir the flour, sugar, baking powder, cinnamon, salt, baking soda, ginger and nutmeg in a large bowl.
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.
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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