Recipe: Loaded Carrot Cake Muffins
Loaded carrot cake muffins make use of the Betty Crocker carrot cake mix that’s on sale for a dollar at No Frills right now. These tasty muffins (well, they’re far more like cake, really) are loaded up with nuts, fruit and chocolate making them a delicious and hearty fall treat. Let’s get cooking!
Ingredients
- box of carrot cake mix
- 3 eggs
- 2/3 cup of oil
- 1 cup of milk
- 1 tablespoon of vanilla
- 1/3 cup of pepitas
- 1/2 cup of chocolate chips
- 1/3 cup of sunflower seeds
- 1/2 cup of dried cranberries
First, gather all of your ingredients and set the oven to 350 degrees on bake.
Mix the first 5 ingredients together and combine well. Dump in the last 4 and stir gently.
When making muffins or cupcakes, liners make all the difference. I’m in love with these Paper Chef ones – they landed in my stocking for the first time a couple of years ago (thanks to Bryce’s mom!) and I’ve been hooked ever since.
Load up the tins – fill to the brim.
Bake for 22-27 minutes, or until a toothpick comes out clean.
Done – time to eat.
These carrot cake muffins make a great little snack and pack in some loaded goodness. Happy Wednesday – thanks for stopping by and have a great week.
Recipe
Loaded Carrot Cake Muffins
Ingredients
- box of carrot cake mix
- 3 eggs
- 2/3 cup of oil
- 1 cup of milk
- 1 tablespoon of vanilla
- 1/3 cup of pepitas
- 1/2 cup of chocolate chips
- 1/3 cup of sunflower seeds
- 1/2 cup of dried cranberries
Instructions
- First, gather all of your ingredients and set the oven to 350 degrees on bake.
- Mix the first 5 ingredients together and combine well. Dump in the last 4 and stir gently.
- When making muffins or cupcakes, liners make all the difference. I'm in love with these Paper Chef ones - they landed in my stocking for the first time a couple of years ago (thanks to Bryce's mom!) and I've been hooked ever since. Load up the tins - fill to the brim.
- Bake for 22-27 minutes, or until a toothpick comes out clean.
- Done - time to eat.
