• Prep Time 15 minutes
  • Baking Time 30 minutes
  • Makes 18 muffins
  • Freezing Excellent

Ready.
Set.
Make.

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Ingredients

  • 3/4 cup Crisco® Canola or Vegetable Oil
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 can Eagle Brand® Low Fat Sweetened Condensed Milk
  • 1 cup plain Greek yogurt
  • 2 cups grated carrots
  • 3/4 cup raisins, optional
  • 1/2 cup chopped walnuts, optional
  • 1 1/2 cups Robin Hood® Original All Purpose Flour
  • 1 cup Robin Hood® All Purpose Whole Wheat Flour
  • 1 cup Robin Hood® Oats
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cardamom
  • 1/4 tsp allspice
  • 1/2 tsp salt

Serving Size: 18 muffins

Directions

Serving Size: 18 muffins

  • Preheat oven to 350°F (180°C). Line 18 muffin pans with liners.
  • Combine first 8 ingredients in large bowl. Add raisins and walnuts if using. Mix in remaining ingredients. Pour into prepared pans. Bake in preheated oven, 25-30 minutes, or until toothpick inserted in centre comes out clean.

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