Muffins: Carrot Muffins

posted by Linda in MO 05-25-102 1:21 PM

* Exported from MasterCook *
Carrot Muffins
Recipe By :posted by Ed at the Cooking Light board
Serving Size : 20 Preparation Time :0:00
Categories : Muffin/Quick Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup + 2 Tablespoons all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 1/4 cup sugar
1/4 pound carrots (enough to make 2 cups shredded)
1/2 cup raisins
1/4 cup sweet flaked coconut
3 large eggs
1/2 cup canola oil
1/2 cup apple sauce
2 teaspoons vanilla
1 Granny Smith apple

Heat the oven to 350 and spray 18 to 24 1/2 cup muffin cups with cooking spray.

Into a large bowl sift together flour, baking soda, baking powder, cinnamon, and salt, and whisk in the sugar.

Coarsely shred enough carrots to make 2 cups. Add shredded carrots, with raisin and coconut, to the flour mixture and toss well.

In another bowl whisk together eggs, oil, apple sauce, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture, and add to flour mixture, stirring until batter is just combined well.

Put the batter in the muffin cups, filling them a scant 3/4 full, and bake in the middle of the oven until puffed and a tester comes out clean. About 15 to 20 minutes. Cool the muffins in cups on racks for 5 minutes before turning them out of the tins to cool completely.

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