Carrot Muffins

Making carrot muffins:

I used this recipe with some alterations.  After reading the comments, I reduced the oil, baking soda and salt. Also, I used a bit less carrots as I didn’t quite have 3 cups, which brought me to the following:

 

Soak 1 cup raisins in 2 cups warm water for 15 minutes.  Drain. Discard liquid.

Shred 3 cups carrots

Sift Seperately:

2 cups flour

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

Beat Seperately:

4 eggs

2/3 cup vegetable oil

3/4 cup brown sugar

Combine flour mixture and egg mixture using muffin method.

Fold in carrots and raisins.

Bake in muffin tins at 350 for 25 minutes.

 

They still taste a bit oily, and not very carroty (although, as I mentioned I was a little short on the carrots)   If I make them again, I definitely want to change the recipe so more

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