Directions:
- Preheat oven to 350°.
- Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Set aside.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine sour cream and next 5 ingredients (through egg), stirring well with a whisk; add to flour mixture, stirring just until moist. Add carrot, currants, and pecans; stir just until combined.
- Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pans immediately, and place on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.07 Kcal (612 kJ) | ||
| Calories from fat | 53.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.91g | 9% | |
|---|---|---|---|
| Cholesterol | 11.08mg | 4% | |
| Sodium | 207.43mg | 9% | |
| Potassium | 153.56mg | 3% | |
| Total Carbs | 20.65g | 7% | |
| Sugars | 7.33g | 29% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 3.14g | 6% | |
| Vitamin C | 1.5mg | 2% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 224.61 Kcal (940 kJ) | ||
| Calories from fat | 81.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.09g | 9% | |
|---|---|---|---|
| Cholesterol | 17.03mg | 4% | |
| Sodium | 318.98mg | 9% | |
| Potassium | 236.13mg | 3% | |
| Total Carbs | 31.75g | 7% | |
| Sugars | 11.28g | 29% | |
| Dietary Fiber | 2.47g | 6% | |
| Protein | 4.83g | 6% | |
| Vitamin C | 2.2mg | 2% | |
| Vitamin A | 0.3mg | 7% | |
| Iron | 0.6mg | 2% | |
| Calcium | 44.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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