Carrot Muffins
From sunny 16 years ago
- 20 minutes to make
- Serves 18
I LOVE LOVE LOVE carrot cake and this is a very good portable version of it. They are great plain and I've used pre made cream cheese frosting on them.
Ingredients
- 2 C. all-purpose flour shopping list
- 2 t. baking soda shopping list
- 2 t. cinnamon shopping list
- 1/4 t. salt shopping list
- 1 1/4 C. sugar shopping list
- 1/4 lb. carrots shopping list
- 1/2 C. toasted pecans or walnuts shopping list
- 1/2 C. raisins shopping list
- 3 large eggs shopping list
- 1 C. corn oil shopping list
- 2 t. vanilla shopping list
- 1 Granny Smith apple shopping list
How to make it
- Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
- Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop your nuts. Add shredded carrots, raisins and nuts to flour mixture and toss well.
- In a bowl whisk together eggs, oil, 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. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
- Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.
The Rating
Reviewed by 2 people-
Carrots,walnuts,raisins and apple...all in the same dish.Sounds so good! Thanks for posting :)
ambus
in Lahore loved it
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I also love carrot cake.It is the first time I see the apple addition.I think it will be so delicious as I also love the apple flavor in baked dessert with cinnamon.Thanks por sharing.
ahmed1
in Cairo loved it
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