Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Carrot and Apple Muffins




Source of Recipe


Bakery Madness


List of Ingredients




2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
3/4 cup sugar
1/4 pound carrots
1/2 cup pecans
1/2 cup raisins
3 large eggs
1 cup vegetable oil
1 teaspoon vanilla
1 Granny Smith apple



Recipe



Preheat oven to 350�F. and oil eighteen 1/2-cup muffin cups.



Into a large bowl sift together the flour, baking soda, cinnamon, and salt and whisk in the sugar. Coarsely shred enough carrots to measure 2 cups and chop the pecans. Add the shredded carrots and pecans to flour mixture with the raisins and toss well.



In a bowl whisk together eggs, oil, and vanilla. Peel and core the apple and coarsely shred. Stir the shredded apple into the egg mixture and add to flour mixture, stirring until the batter is just combined. Divide the batter among the muffin cups, filling them three fourths full. Bake until puffed and a tester comes out clean, about15 to 20 minutes. Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely