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Jun 26, 2009
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Carrot Muffins

By: Jill F. Sandique


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.

 

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.

 

Photography by David Hanson | Styling by Sharlene Tan




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  • dang Nov 23 2009 @ 10:51am Report Abuse
       
    i have the same question as ms. agnes, how many muffins will this recipe yield & is pineapple in can can be used instead of dried ones & also is it ok if i don't put allspice if i don't find one?
  • agnes Nov 12 2009 @ 09:15pm Report Abuse
       
    how many muffins will the recipe yield? can i use pineapple in can instead of the dried ones? thanks and more power to yummy!
  • margerypdaiz Aug 04 2009 @ 10:29am Report Abuse
       
    i want to know more healthy recipes especially healthy muppins but i have no oven...crying me,huhuhuhu
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