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Ingredients

Spice 1 package (18.25 ounces) or carrot cake mix
2 / 3 cup raisins
6 tablespoons egg substitute and 3 large egg whites
1 (15 ounces) pure pumpkin
1 / 3 cup water

Preparation method

Preheat oven to 350 ° F (175 ° C). Grease or paper line 24 muffin cups.

Combine cake mix, pumpkin, egg substitute and water in large bowl until smooth. Beat on low speed for 30 seconds, scraping bowl. Beat on medium speed for 2 minutes. Stir in raisins. Pour batter into prepared muffin cups, filling to 2 / 3.

Bake for 18-22 minutes or until wooden pick inserted into centers comes out clean. Cool by plunging the grids for 10 minutes, move the racks to cool completely. Store in a covered container, and muffins.

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