Cooking Directions

• 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.

Ingredients

• 2 cups all-purpose flour
• 0.75 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.25 teaspoon baking soda
• 0.25 teaspoon ground ginger
• 0.25 teaspoon ground nutmeg
• 1 cup Campbell’s® Tomato Juice
• 1 medium carrot, shredded (about 1/2 cup)
• 0.5 cup chopped walnuts
• 0.333 cup vegetable oil
• 1 egg, beaten