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Carrot and Raisin Muffins Recipe Video
|Carrot cake mix||16 Ounce (1 Pack)|
|Water||1⁄2 Cup (8 tbs)|
|Tomato soup||1 Can (10 oz)|
|Raisins||1⁄4 Cup (4 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
|Unsweetened apple juice||3 Tablespoon|
Calories 673 Calories from Fat 120
% Daily Value*
Total Fat 14 g20.8%
Saturated Fat 4.5 g22.5%
Trans Fat 1.1 g
Cholesterol 107.2 mg
Sodium 876 mg36.5%
Total Carbohydrates 131 g43.8%
Dietary Fiber 3 g12.2%
Sugars 92.8 g
Protein 9 g17.6%
Vitamin A 53.9% Vitamin C 16.9%
Calcium 9.7% Iron 19.4%
*Based on a 2000 Calorie diet
Place liners in 12 muffin cups.
Use cooking oil spray for greasing.
In a bowl, mix together a pack of carrot cake mix, 1/2 cup water and 2 eggs.
Add a can of tomato soup to the mixture and mix until a smooth mixture is achieved.
Divide the batter equally and put it into the muffin cups.
Bake it for 20 minutes.
For the frosting, take 1 cup powdered sugar and 3 tbsp unsweetened apple juice. Gradually mix the apple juice into the sugar and add more juice to make a smooth paste.
Apply frosting over the muffins and serve with fresh fruits.