Prep Time 15 min
Cook Time 20 Min
Servings 10
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 3/4 cups all-purpose flour
  • 2 1/2 tsps. baking powder
  • 1 tsp. salt
  • 2/3 cup milk
  • 1/3 cup Crisco® All-Vegetable Shortening
  • 1/3 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 large egg
  • 1/4 cup sugar
  • 2 medium carrots

Directions

  • Step 1

    HEAT oven to 425ºF. Coat 10 muffin cups with no-stick cooking spray.

  • Step 2

    COMBINE flour, baking powder and salt.

  • Step 3

    COMBINE milk, melted shortening, egg, sugar and carrots in blender. Process until carrots are very finely chopped, about 1 minute. Pour carrot mixture over dry ingredients. Mix just untill moistened. Fill 10 muffin cups 2/3 full.

  • Step 4

    BAKE 15 to 20 minutes or until toothpick inserted in center comes out clean.

  • Step 5

    Instead of using a blender, whisk milk, melted shortening, egg and sugar. Shred carrots, then stir into mixture.

Serving size
(1 muffin)

  • Calories 180
  • Calories from Fat70g
  • Total Fat 8g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 20mg
  • Sodium 380mg
  • Potassium 0mg
  • Total Carbohydrates 24g
  • Dietary Fiber 1g
  • Sugars 6g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet