Serves: 24
Total Calories: 398
In large bowl, combine eggs, oil, sugar and vanilla. Mix very well.
In separate bowl, combine flour, baking soda, cinnamon and salt.
Add dry ingredients to egg mixture, mixing quickly but well. Fold in carrots, walnuts and currants.
Preheat oven to 350 degrees. Scoop batter into standard-size muffin tins that have been sprayed with vegetable coating. Bake in preheated oven 25 minutes or until tops spring back when lightly touched.
While muffins are baking, make lemon juice glaze by mixing lemon juice and powdered sugar until smooth.
When muffins test done, remove from oven and cool completely on wire rack. Remove from muffin tin and drizzle with lemon juice glaze
Have a great breakfast!!!
This Carrot Walnut Muffins recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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