Prep Time 15m
Cook Time 20m
Ready Time 55m
Yield 10 muffins

  • Crisco® Original No-Stick Cooking Spray
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup milk
  • 1/3 cup Crisco® All-Vegetable Shortening, melted
  • 1/3 stick Crisco® Baking Sticks All-Vegetable Shortening, melted
  • 1 large egg
  • 1/4 cup sugar
  • 2 medium carrots, peeled and sliced
Preparation Directions
  • Step 1Heat oven to 425ºF. Coat 10 muffin cups with no-stick cooking spray.
  • Step 2Combine flour, baking powder and salt.
  • Step 3Combine 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 4Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
  • TipInstead of using a blender, whisk milk, melted shortening, egg and sugar. Shred carrots, then stir into mixture.
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