Cake
Carrot Cake Muffins
Makes 54, 2 oz 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
Method
- Place Krusteaz Professional All Purpose Muffin Mix and water in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl.
- Continue to mix on low speed 30 seconds.
- Stir in carrots, pineapple, coconut and ground cinnamon.
- Using #20 scoop, fill prepared muffin pans.
- 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.
