Prep Time: 15 Minutes
Cook Time: 20 Minutes
Bake at 350
3/4 cup and 2 tablespoons and 1 teaspoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2/3 cup white sugar
1/2 cup vegetable oil
3/4 teaspoon vanilla extract
1-1/3 cups grated carrot
Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
Note time this recipe is for 8 muffins not for 12.
Today I add raisin, chopped walnuts, and little flax to mine.
I degrees my oil and I use raw sugar in mine and used about 1/3 to 1/4 of cup.
Tuesday, March 10, 2009
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thanks for the recipe Dora, I am going to copy it into my Book of Shadows
ReplyDeleteSounds delicious! Thanks for sharing.
ReplyDeleteI've had carrot cake but never the muffins, These sound really good, so I will copy the recipe and save it.
ReplyDeleteThanks
This sounds yummy! & thanks for notes on what you added - I've been adding flax to a lot of things, too, & it would be an easy place to use coconut oil, which I've really been enjoying :):) I put it in my recipe book, too -
ReplyDeleteThe full moon was so beautiful here.
Yummy! It would go great with coffee :)
ReplyDelete