Carrot Cake Agave Muffins
- 1 cup C&H® Organic Blue Agave Nectar Amber Syrup
- 4 large eggs
- 1 cup canola oil
- 3 cups fresh carrots, shredded
- 2 1/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
Preheat oven to 350ºF. Prepare three 12-cup muffin pans with liners.
In a large bowl, combine agave nectar, eggs and oil; beat well. Stir in carrots. In a separate bowl, combine dry ingredients. Blend in batter. Pour into prepared pans. Fill cups only half-way to ensure proper baking.
Bake 22 to 25 minutes, until the center of a muffin springs back when lightly touched.