CARROT SPICE MUFFINS

CARROT SPICE MUFFINS

Nutrition Facts

Serving Size
1 EACH (1 MUFFIN)
Amount Per Serving
Calories 225
% Daily Value
Total Fat 9.9g
15%
Saturated Fat 0.9g
5%
Cholesterol 15mg
5%
Sodium 273mg
11%
Total Carbohydrate 31.2g
10%
Dietary Fiber 1.4g
6%
Protein 3.6g
7%
Vitamin A 25%
Vitamin C 11%
Calcium 7%
Iron 7%
Total Time

40 min.

Serving & Size

1 EACH (1 MUFFIN)

Add To Pantry

Dense muffins are enhanced with Tomato Juice, which adds to the richness and moistness as well as flavors of the added spices.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
Campbell’s® Tomato Juice
cups
vegetable cooking spray
all-purpose flour 1 lb. cups
sugar 12 oz. 1 1/2  cups
baking powder 1 332/997  tbsp.
ground cinnamon tbsp.
salt tsp.
baking soda 0 1/2  tsp.
ground ginger 0 1/2  tsp.
nutmeg 0 1/2  tsp.
vegetable oil 0 67/100  cups
egg ea.
carrot 7.5 oz. 1 1/2  cups
walnuts 4 oz. cups
Instructions
1. Pre-heat oven to 400°F conventional or 350°F convection. Lightly grease or line 24 (2 1/2 inch) muffin tins.
2. In large bowl, sift together flour and all dry ingredients; hold.
3. In mixing bowl equipped with a paddle attachment, gently combine tomato juice, oil and eggs. Add dry ingredients and mix until just blended, about 2 minutes on medium-low. Fold in carrots and walnuts and scoop batter into prepared pans, using a #24 scoop (about 1/3 cup batter per muffin).
4. Bake muffins 22-25 minutes or until cake tester comes out clean. Remove from heat and let muffins cool in pan 10 minutes before removing from tins and cooling on wire racks.
Newsletter

Sign up now!

©2018 CSC Brands LP, All Rights Reserved.