1 3/4 cup of all-purpose flour 2/3 cup of firmly packed light brown sugar 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1/2 teaspoon of salt 1 teaspoon of ground cinnamon A dash of ground mace 1/2 cup of crushed pineapple in juice 1/2 cup of vegetable oil 1 egg, lightly beaten 1 1/2 teaspoon of vanilla 2 cups of shredded carrots 1/2 cup of raisins
Preheat oven to 400ºF. Grease 12 (3 x 1 1/4 inch) (3 1/2 to 4 oz.) muffin cups. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and mace. In another bowl, stir together pineapple, oil, egg, and vanilla until blended. Make a well in center of dry ingredients; add pineapple mixture and stir just to combine. Stir in carrots and raisins. Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or store completely cooled muffins in an airtight container at room temperature. These muffins freeze well. Makes 12 muffins.
Carrot Cake Muffins 2
1 cup of sugar 1 cup of flour 3/4 cup of oil or soft butter 2 eggs 1/4 teaspoon of salt 1/4 teaspoon of baking soda 1 cup of grated carrots 1/2 cup of nuts 1 teaspoon of cinnamon
Food Processor: Fine chop carrots and nuts; set aside. All other ingredients in processor, blend well. Add carrots and nuts, mix. Pour into greased 9 x 9 inch pan. Bake at 350ºF. for 40 to 45 minutes. Serves 8
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
| 
|