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Carrot Cake Mix Muffins

  • 12servings
  • 40minutes
  • 318calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, H
MineralsFluorine, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 510 1/59 g betty crocker carrot cake mix

  2. 3 large eggs (or according to cake mix directions)

  3. 118 1/59 ml vegetable oil (or according to cake mix directions)

  4. 226.79 g can crushed pineapple , juice drained and reserved

  5. 14.79 ml reserved pineapple juice

  6. 118 1/59 ml chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°.

  2. In large mixing bowl place cake mix, eggs, oil and 1 tablespoon reserved pineapple juice, stir well to combine, add drained crushed pineapple and pecans, stir to blend. Batter will be thick and smooth, if it's too stiff, add a little bit more pineapple juice.

  3. Place paper muffin liners in muffin tin, divide batter equally between muffin liners.

  4. Bake for 25 - 30 minutes, test with a toothpick for doneness.

  5. Cool on wire rack.

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