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    Laura Bushs Carrott Muffins

    Source of Recipe


    Recipe Link:

    List of Ingredients

    1 cup all-purpose flour
    1 teaspoon baking soda
    1⁄2 teaspoon ground cinnamon
    2 eggs (room temperature)
    3⁄4 cup canola oil or 3⁄4 cup sunflower oil
    1 teaspoon vanilla
    1 cup sugar
    1 1⁄2 cups shredded carrots
    1⁄2 cup coarsley chopped pecans


    Preheat oven to 350 degrees.

    Line 12 muffin molds with paper cup liners.

    Combine flour, baking soda and cinnamon in a medium bowl.

    Place the eggs, oil, vanilla and sugar together in a mixing bowl.

    Whisk for about 5 minutes.

    Stir in flour mixture until combined.

    Stir in carrots and pecans.

    Fill cups 3/4 full.

    Bake until a toothpick inserted into the center of a muffin comes out clean (approx 18-20 minutes).

    Cool in pan for about 5 minutes and invert the muffins into a rack.




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