Heat the oven to 400°F. Grease 12 (2 1/2-inch) muffin-pan cups.Stir the flour, sugar, baking powder, cinnamon, salt, baking soda, ginger and nutmeg in a large bowl.Beat the tomato juice, carrot, walnuts, oil and egg in a medium bowl with a fork or whisk. Add the tomato juice mixture to the flour mixture and stir just until blended. Spoon the batter into the muffin-pan cups.Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Remove the muffins from the pans and let cool on wire racks for 10 minutes.
2 cups all-purpose flour0.75 cup sugar2 teaspoons baking powder1 teaspoon ground cinnamon0.5 teaspoon salt0.25 teaspoon baking soda0.25 teaspoon ground ginger0.25 teaspoon ground nutmeg1 cup Campbell’s® Tomato Juice1 medium carrot, shredded (about 1/2 cup)0.5 cup chopped walnuts0.333 cup vegetable oil1 egg, beaten
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