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Carrot Muffins




Source of Recipe


Leo - Recipe Circus


List of Ingredients




2 cup + 2 Table spoons 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 (I use more than that because you need 2 cups coarsley shredded carrots and if I have a little more than 2 cups I put the extra in too.)
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


Recipe



If desired chopped nuts can be added to the recipe.

Muffins will store in an airtight container at room temp. for up to 5 days, if they last long enough to need to be stored.

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 coarsley 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.

Instead of using Muffin cups I prefer to spray the the Muffin tins with Pam, and that works our just fine for me.

Cool the muffins in cups on racks for 5 minutes before turning them out of the tins to cool Completely.