Made these muffins and they were FABULOUS! The recipe did not state how many muffins it would make, so I filled a 12 muffin pan with the entire mixture. Also, be sure to spray your pan before putting the mixture in. I also baked them for 30 minutes, which turned out perfect. Another 5 minutes would not have hurt, but they had such a great flavor and texture!

These were yummy and as easy as they sound

YUMMY! I used the pre-shredded carrots from the store & they were a little big. Next time I'll cut them down a little more. I added a little extra cinnamon, left out the ginger (just didn't happen to have any on hand), and left out the nuts (my kids are not fans of nuts in muffins), and cooked them an extra 5 minutes to brown more on top. They were de-lish!!! Thanks for sharing! :)

These are fabulous. I made 18 muffins with 1/2 cup of batter in each muffin. I did warm up the pineapple juice and soaked the raisins in it. I also used 3/4 cup sugar. More pineapple taste than carrot. Love love love!