Name: Carrot-Raisin Muffins
Yield: 4 servings
Ingredients: 2 cups flour; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1/4 teaspoon salt; 3/4 cup white sugar; 1/2 cup light brown sugar, packed; 6 medium carrots (use enough carrots to measure 2 cups shredded); 1 1/4 cups raisins; 1/4 cup sweetened flaked coconut; 3 large eggs; 1 cup vegetable oil; 2 teaspoons vanilla; 1 large granny smith apple

Servings: 4 persons

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
3/4 cup white sugar
1/2 cup light brown sugar, packed
6 medium carrots (use enough carrots to measure 2 cups shredded)
1 1/4 cups raisins
1/4 cup sweetened flaked coconut
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla
1 large granny smith apple

1
Set oven to 350 degrees (oven rack to second-lowest position).
2
Grease 18 muffin cups or line with paper liners.
3
In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
4
Coarsley chop enough carrots to measure 2 cups packed.
5
Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
6
In a bowl whisk together eggs, oil and vanilla.
7
Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
8
Divide the mixture evenly between the muffin tins filling almost three-quarters full.
9
Bake for about 15-20 minutes, or until muffins test done.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Carrot-Raisin Muffins

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