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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 18 |
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I LOVE LOVE LOVE carrot cake and this is a very good portable version of it. They are great plain and I've used pre made cream cheese frosting on them. Ingredients:
2 c. all-purpose flour |
2 t. baking soda |
2 t. cinnamon |
1/4 t. salt |
1 1/4 c. sugar |
1/4 lb. carrots |
1/2 c. toasted pecans or walnuts |
1/2 c. raisins |
3 large eggs |
1 c. corn oil |
2 t. vanilla |
1 granny smith apple |
Directions:
1. Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
2. Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop your nuts. Add shredded carrots, raisins and nuts to flour mixture and toss well.
3. In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
4. Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.
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