CARROT MUFFINS
An easy Carrot Muffins recipe.
Categories Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 18 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
- 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. Divide batter among muffin cups, filling them three fourths full, and bake in middle of 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.
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Haji Noor khan
[email protected]Made these muffins this morning and they were so good! Moist and flavorful, and the perfect way to start my day.
Skjs Nzndn
[email protected]Carrot Muffins ?
Razim Huzejrovic
[email protected]These muffins were easy to make and turned out so moist and fluffy! I added a bit of cinnamon to the batter and they were perfect.
Jamaal Belvin
[email protected]I made these muffins yesterday and they were delicious! I used whole wheat flour instead of all-purpose flour and they turned out great.
Mian Jabar
[email protected]These carrot muffins were a hit with my family! They were moist and flavorful, and the perfect way to start our day. I will definitely be making these again.