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Carrot Muffins

Source of Recipe


Gourmet, May 1998






List of Ingredients



• 2 cups all-purpose flour
  
• 2 tsp baking soda
  
• 2 tsp cinnamon
  
• 1/4 tsp salt
  
• 1-1/4 cups sugar
  
• 1/4 lb. carrots
  
• 1/2 cup pecans
  
• 1/2 cup raisins
  
• 1/4 cup sweetened flaked coconut
  
• 3 large eggs
  
• 1 cup corn oil
  
• 2 tsp vanilla
  
• 1 Granny Smith apple
  






Instructions



1. Preheat oven to 350° F and oil eighteen 1/2-cup muffin cups.
   
   
2. 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 pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut, 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.
   
   
3. Divide batter among muffin cups, filling them three-fourths full, and bake in the middle of the 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.
   
   Makes 18 muffins.