Food & Cooking Recipes Breakfast & Brunch Recipes Kitchen-Sink Muffins 3.2 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 25, 2020 Print Rate It Share Share Tweet Pin Email Photo: Anson Smart Prep Time: 15 mins Total Time: 40 mins Servings: 12 Store-bought baking mix is a handy starting point for these muffins that have the intoxicating flavors of carrot cake without the calories. Ingredients Cooking spray 1 ¾ cups all-purpose baking mix (spooned and leveled) ½ cup sugar 1 teaspoon cinnamon 1 cup applesauce ½ cup buttermilk 2 large eggs, lightly beaten 3 tablespoons vegetable oil 1 teaspoon pure vanilla extract ½ cup grated carrots ¼ cup golden raisins ¼ cup pepitas ¼ cup chopped pecans Directions Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray. Whisk together baking mix, sugar, and cinnamon. In a large bowl, whisk together applesauce, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in carrots, raisins, pepitas, and pecans. Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack. Rate it Print