Carrot Muffins

You can top your carrot muffins with chopped walnuts, pecans, or almonds, and enjoy a healthy, delicious breakfast. They're great for a mid-afternoon snack too.


June 2007 | By Jill F. Sandique
Carrot Muffins
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at a glance

Main Ingredient

Vegetables

Type

Breakfast/Brunch

Preparation Time

00:00:00


Date Published

June 2007

You can top your carrot muffins with chopped walnuts, pecans, or almonds, and enjoy a healthy, delicious breakfast. They're great for a mid-afternoon snack too.
 
2 2/3 cups all-purpose flour
1 cup sugar
2 teaspoons cinnamon
1 1/3 teaspoons baking soda
3/4 teaspoon salt
1/4 teaspoon cloves or allspice
1/4 teaspoon nutmeg
2 1/2 cups carrots, shredded
2 pieces medium-sized apples, peeled, cored and shredded
1/2 to 2/3 cup desiccated coconut
2/3 cup dried pineapple, briefly soaked in hot water, drain
4 large eggs
3/4 cup plus 2 tablespoons canola oil
2 teaspoons vanilla
2 teaspoons grated orange or lemon zest or 1/2 teaspoon orange or lemon extract

1  Preheat oven to 375ºF. Line baking pan with muffin cups.

2  In a bowl, sift together the first seven dry ingredients. Add carrots, apples, coconut, and pineapples.

3  In another bowl, whisk together eggs, oil, and flavorings. Add to the dry ingredients. Blend well.

4  Scoop into muffin tin, each three-fourths full. Bake for 25 to 30 minutes or until done. Cool on a cake rack.




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