 |
Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 12 |
|
This will not dome as well because of the heavy ingredients. Another Prepared Pantry recipe that I am sharing. This is too good to make any changes to except for the type of oil used. Ingredients:
11/2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 tablespoon cinnamon |
1/2 teaspoon ginger |
1/2 teaspoon nutmeg |
3 large eggs |
1/2 cup enova or canola oil |
1 teaspoon vanilla extract |
1/2 cup granulated sugar |
1/2 cup brown sugar |
11/2 cups shredded carrots |
1 cup walnut pieces |
3/4 cup drained crushed pineapple |
Directions:
1. Preheat the oven to 425ºF.
2. 1. In a medium bowl, mix the flour, baking powder, baking soda, salt, and spices together. Set aside.
3. 2. In another medium bowl, mix the eggs, oil, extract, and sugars together. Stir until smooth. Add the carrots, walnuts, and pineapple.
4. 3. Add the liquid ingredients to the dry ingredients. Stir until just combined.
5. 4. Spoon the batter into twelve well-greased muffin cups. Place the muffins on a shelf in the upper portion of the oven. Immediately turn the temperature down to 375ºF. Bake for 15 to 18 minutes. (Baking times will vary depending on how well your oven holds heat. The muffins should test done with a toothpick picked in the center of a muffin.) Let the muffins rest for a few minutes in the muffin pan and then remove them to a wire rack to cool.
|
|