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Carrot Muffins, moist




Source of Recipe


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List of Ingredients




Carrot Muffins, moist

Wet Mix -
3 eggs
1/2 cup sugar
1/2 cup oil
1 cup plain yogurt
1 cup carrot puree, (baby food is fine)
1/2 cup chopped walnuts
Dry Mix -
3 cups self rising flour
1/2 tsp baking soda
1 tsp cinnamon

Preheat oven to 400oF, prepare pans. Beat together the eggs, sugar, oil
& yogurt. Add the carrot puree & walnuts. Fold in the previously combined
dry mix. Place in muffin pans & bake for 20-25 mins. Makes 12.
Variations:
Carrot & Honey: Omit the sugar & add 1/2 cup honey to the wet mix.
Increase the cinnamon to 2 tsps.
Carrot & Pineapple: Omit the yoghurt from the wet mix & add 1 cup
crushed pineapple. 1/2 cup currants may be added to the wet mix if
desired.
Carrot & Sesame: Replace the walnuts with 1/2 to 3/4 cup toasted sesame
seeds & 1/2 cup sultanas (golden raisins).
Zucchini: Substitute grated raw zucchini for grated carrot in any of the
above recipes. Add 1 tsp of vanilla essence to the wet mix.


Recipe