Carrot Cake Muffins
"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.
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
- Preheat oven to 350°F (175°C). Line the muffin pans with baking cups.
- Prepare the cake mix according to the package directions. Stir in the carrots, pineapple and pecans.
- 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.