Name: Carrot Muffin Mix
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 eggs; 3 teaspoons vanilla; 2 cups water; 1 cup oil; 5 1/2 cups A-B-C Muffin Base Mix; 2 cups grated carrots; 1 cup raisins; 1 1/2 teaspoons allspice

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Carrot Muffin Mix
Use A-B-C Muffin Mix Base

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4 eggs
3 tsp. vanilla
2 cups water
1 cup oil
5-1/2 cups muffin mix
2 cups grated carrots
1 cup raisins
1-1/2 tsp. allspice

The batter should be slightly lumpy.

Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.

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Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.

Makes 24 Regular size muffins, or 12 Extra Large

Golden-brown carrot raisin muffins cooling on a wire rack

Carrot Muffin Mix

Melissa 'Liss' Burnell

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These moist carrot-raisin muffins use A-B-C Muffin Base Mix, warm allspice, and grated carrots for an easy make-ahead breakfast. Estimated total batch cost is $6.77, or about $0.28 per regular muffin based on 24 servings.

regular muffins

Breakfast

American

$6.77

Ingredients

Equipment

Box grater

Paper liners or cooking spray

Cooling rack

Instructions

Preheat the oven to 350°F and grease or line muffin tins.
In a large mixing bowl, combine the eggs, vanilla, water, and oil.
Add the A-B-C Muffin Base Mix, grated carrots, raisins, and allspice.
Stir just until combined. The batter should be slightly lumpy.
Fill muffin tins 3/4 full.
Bake for 18 to 20 minutes, or until the muffins are golden brown and baked through.
Cool briefly in the pan, then transfer to a rack to finish cooling.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Yield estimate is based on the stated 24 regular muffins.
Prep time is an editorial estimate based on grating carrots, mixing batter, and filling tins.
Store completely cooled muffins in an airtight container at room temperature up to 2 days, refrigerate up to 4 days, or freeze up to 3 months.
Reheat frozen muffins in the microwave on high for 30 seconds per muffin.