Carrot Cake Muffins
Source of Recipe
Elaine
List of Ingredients
Carrot Cake Muffins
1 3/4 cup of all-purpose flour
2/3 cup of firmly packed light brown sugar
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
A dash of ground mace
1/2 cup of crushed pineapple in juice
1/2 cup of vegetable oil
1 egg, lightly beaten
1 1/2 teaspoon of vanilla
2 cups of shredded carrots
1/2 cup of raisins
Recipe
Preheat oven to 400�F. Grease 12 (3 x 1 1/4 inch) (3 1/2 to 4 oz.) muffin cups. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and mace. In another bowl, stir together pineapple, oil, egg, and vanilla until blended. Make a well in center of dry ingredients; add pineapple mixture and stir just to combine. Stir in carrots and raisins. Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or store completely cooled muffins in an airtight container at room temperature. These muffins freeze well. Makes 12 muffins
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