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Home -> Holiday Foods -> Easter

Carrot Cake Muffins Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
2 cups all purpose flour
2 tsp. ground cinnamon
1/4 tsp. salt
1 1/4 cups sugar
2 cups shredded carrots
1/2 cup chopped pecans
1/2 cup raisins
1/2 cup sweetened flaked coconut
3 large eggs
1 cup corn oil
2 tsp. vanilla extract
1 Granny Smith apple, peeled, cored and shredded

Directions
Preheat oven to 350 degrees. Oil 18 muffin cups. Sift together flour, baking soda and cinnamon in a large bowl. Stir in sugar and salt. Add carrots, pecans, raisins and coconut and toss to combine. Whisk together eggs, oil and vanilla in a medium bowl. Stir in shredded apple. Stir egg mixture into flour mixture until well combined. Divide batter between muffin cups, filling each about 3/4 full. Bake 15 to 20 minutes until a toothpick comes out clean. Transfer pan to a rack and cool 5 minutes. Turn out muffins onto rack and cool completely. Store muffins in an airtight container at room temperature.

Makes 18 muffins.



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