Easy breezy carrot muffins for Fun Food Friday!
I adapted this recipe from an Allrecipes pumpkin muffin recipe. I used two 14.5 oz. cans of sliced carrots instead of the canned pumpkin. The children mashed them up in a large bowl. I omitted the spices and bake time was adjusted to about 35 minutes.
2-14.5 cans sliced carrots (drain)
1 package yellow cake mix
Preheat oven to 350*. Line muffin pan w/ paper liners. In large bowl, mash carrots. Add cake mix and mix thoroughly. Spoon equal amounts into muffin cups (we were able to get 16 muffins from our batter). Bake 35 minutes or until toothpick inserted in center comes clean. Let cool and enjoy!