Carrot Cake Muffins

Ingredients

    5 lb (full box) Krusteaz Professional® Multigrain Muffin Mix 734-0174

    32 fl oz (4 cups) water

    11 oz (1 3/4 cups) shredded carrots

    8 oz (1 cup) crushed pineapple, drained

    6 oz (2 cups) shredded coconut

    2 tsp ground cinnamon

 

Yield

54, 2 oz muffins

Method

    1. Place Krusteaz Professional All Purpose Muffin Mix and water in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl.

    2. Continue to mix on low speed 30 seconds.

    2. Stir in carrots, pineapple, coconut and ground cinnamon.

    3. Using #20 scoop, fill prepared muffin pans.

    4. For convection oven, bake at 350°F 14-16 minutes; for standard oven, bake at 400°F 16-18 minutes. Top with cream cheese icing, if desired.

 

WHEAT