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Carrot and Pecan Muffins

Carrot and Pecan Muffins

Kids will love this colorful and flavorful bread. For a variation, substitute walnuts for the pecans.
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Serves 12

  • 7 cups Pictsweet frozen Sliced Carrots
  • 2 eggs
  • 3/4 cup melted butter
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup chopped pecans
  • 1 teaspoon vanilla extract


Place carrots in a saucepan and cover with water. Bring to a boil and cook 15 minutes or until very tender. Drain well and puree in food processor. This is best done in smaller batches. Measure enough pureed carrots to make 2 cups. Combine carrots, eggs and melted butter. Stir well and set aside. Combine dry ingredients, including pecans, in a large bowl. Make a well in the center. Add carrot mixture and vanilla extract to dry ingredients. Stir until moistened throughout. Batter will be thick. Place batter in greased muffin pan. Bake at 350 degrees for 20 minutes.

Nutritional Info

  • Serving Size: Serves 12
  • Calories: 390
  • Total Fat: 14g
  • Cholesterol: 50mg
  • Sodium: 430mg
  • Total Carbohydrates: 61g
  • Dietary Fiber: 3g
  • Protein: 5g

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