HARVEST SPICE CARROT AND RAISIN MUFFINS

HARVEST SPICE CARROT AND RAISIN MUFFINS

Nutrition Facts

Serving Size
1 EACH (1 MUFFIN)
Amount Per Serving
Calories 138
% Daily Value
Total Fat 1.5g
2%
Saturated Fat 0.6g
3%
Cholesterol 16mg
5%
Sodium 213mg
9%
Total Carbohydrate 30.8g
10%
Dietary Fiber 0.4g
2%
Protein 1.8g
4%
Vitamin A 22%
Vitamin C 3%
Calcium 5%
Iron 4%
Total Time

60 min.

Serving & Size

1 EACH (1 MUFFIN)

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Spicy cupcakes filled with carrots and raisins.

Recipe Yields:

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

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Ingredients Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup
50 oz.
cans
spice cake mix 5 lb.
water 2 1/2  cups
egg 10 
carrot 1.5 lb. 2 1/2  cups
raisins 1.5 lb. 2 1/2  cups
confectioners' sugar 2 lb.
apple juice cups
Instructions
1. Preheat oven to 350°F.

2. Place cupcake liners in muffin pan cups or spray pan with vegetable cooking spray. Set aside.

3. Mix cake mix, soup, water and eggs until blended.
4. Fold in carrots and raisins.

5. Scoop batter into lined, prepared muffin cups, filling about 3/4 full, about 1/3 cup batter per cup. Bake about 20 minutes or until toothpick inserted in centers comes out clean. Remove from heat and cool slightly. Remove from pan and cool on wire racks.
6. In bowl whisk together sugar and juice until smooth. Frost cupcakes. Portion 1 cupcake per serving.
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