"A store-bought cake mix makes this recipe a snap! Freezing these delicious muffins can make
breakfast better (and easier) than ever! Simply defrost and eat." - Cheryl Tallman

Carrot Cake Muffins

1 (18.25-ounce) package Spice Cake Mix (plus the ingredients listed on the box to make it)

2 cups carrots shredded

1 can crushed pineapple, drained

3/4 cup pecans, chopped

Paper baking cups for the muffin pan

1. Preheat oven to 350°F (175°C). Line the muffin pans with baking cups.
2. Prepare the cake mix according to the package directions. Stir in the carrots, pineapple and pecans.
3. Spoon the batter into the muffin cups. Bake for 30 minutes. Check for doneness by sliding a toothpick into the center of a muffin. If it comes out clean, they are done. If not, bake another 5 minutes and check again. Cool for 10 minutes before removing from pans.

Makes about 2 dozen muffins.

Recipe provided courtesy of Cheryl Tallman, co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, and author of the So Easy Baby Food Basics: Homemade Baby Food in Less Than 30 Minutes Per Week and So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years.