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Carrot Muffins

Source of Recipe


Lee's Kitchen






List of Ingredients



• 3 cups grated carrots
  
• 2 cups unbleached, all-purpose flour
  
• 1 heaping tsp strong-flavored cinnamon
  
• 1/2 tsp freshly grated nutmeg
  
• 1/2 tsp powdered ginger
  
• 1/4 tsp ground cloves
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 1 tsp salt
  
• 4 large eggs
  
• 1 1/2 cups white sugar
  
• 1/2 cup mild flavored honey
  
• 1/4 cup canola oil
  
• 3/4 cup unsweetened apple sauce
  
• 1 tsp pure vanilla extract
  
• 1 cup toasted walnut pieces
  
• 1/2 cup baking rasins
  
• brown sugar
  






Instructions



1. Pre-heat oven to 325 degrees. Measure dry ingredients and mix together in a medium-sized bowl.
   
   
2. Peel and grate carrots.
   
   
3. Beat eggs until they are thick and lemon colored. Add sugar, honey, oil and apple sauce. Stir until just mixed.
   
   
4. Add dry ingredients all at once and stir until they are just blended into the egg & sugar mixture. Do not overmix.
   
   
5. Stir in rasins and nuts.
   
   
6. Spoon into paper lined muffin cups. Fill cups 3/4 full.
   
   
7. Sprinkle the top of each muffin with brown sugar.
   
   
8. Bake 25 minutes or until a toothpick inserted into one of the muffins comes out clean.
   
   
9. Cool or a wire rack. Store loosley covered.
   
   
10. These muffins are better if allowed to sit overnight prior to eating.
    
    
11. Makes 2 1/2 dozen muffins