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Carrot raisin cupcakes
Carrot Raisin Cupcakes
Recipe By : 1995 Reynolds Metals Company
Serving Size : 12 Preparation Time :0:00
Categories : Bobbie Not Sent Cakes
Carrots Desserts
Fruit
Amount Measure Ingredient -- Preparation Method
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12 Reynolds Baker's Choice Foil Bake cups
2 cups flour
2 teaspoons ground cinnamn
1 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup packed brown sugar
2 eggs -- beaten
1/2 cup vegetable oil
1/2 cup milk
2 cups shredded carrots
1/2 cup raisins
Reynolds Crystal Color Plastic Wrap
Children look forward to a sweet treat in their lunch, so sneak in a
little nutrition wherever
you can. Bake these carrot cupcakes and wrap individually in Reynolds
Plastic Wrap.
Preheat oven to 400 degrees F. Place Reynolds Baker's Choice Foil Bake Cups
on cookie sheet;
set aside. In large bowl, combine flour, cinnamon, nutmeg, baking powder
and salt. Add brown
sugar, eggs, vegetable oil and milk; stir just until dry ingredients are
moistened. Stir in carrots and
raisins. Spoon batter into bake cups, filling 3/4 full. Bake until
toothpick inserted in center comes out
clean, 20 to 25 minutes. Cool 5 minutes; remove from pan. Wrap individually
in Reynolds Crystal
Color Plastic Wrap.
Copyright © 1995 Reynolds Metals Company
ReyWeb Administrator / reyweb@rmc.com
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| Free recipe:
Carrot raisin cupcakes
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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