BANANA CARROT CUPCAKES


Ingredients:

2 cups MAGNOLIA ALL PURPOSE FLOUR, sifted
2 tsp sifted baking soda
1/4 tsp iodized fine salt
2 tsp cinnamon powder
1 cup sugar
1 (225 g) bar MAGNOLIA GOLD BUTTER UNSALTED, melted
4 pc extra large MAGNOLIA BROWN EGGS
1-1/2 cups grated carrots
1 cup drained crushed pineapple
1 cup packed brown sugar
1/2 cup mashed ripe lakatan bananas
1 cup raisins, rinsed

Procedure:

  1. Preheat oven to 350°F. Line2 muffin pans with baking cups. Set aside.
  2. In a large mixing bowl, mix ingredients in the order stated above. Mix with a wooden spoon or rubber scraper until blended.
  3. Pour the mixture into the prepared pan 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Makes 24 pieces.  
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