Serves: 12
Total Calories: 113
1. Combine dry ingredients in large bowl. Set aside.
2. In separate bowl, mix the raisins, MORNINGSTAR FARMS® BETTER'N EGGS®, milk and shredded carrot. Pour over dry ingredients and mix by hand just until moistened. Divide batter evenly in 12 muffin-pan cups coated with cooking spray.
3. Bake at 400°F about 20 minutes or until nicely browned.
This Low-Fat Carrot Raisin Muffins recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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