By Aggieskitchen
These are great Carrot Muffins from Tate's Bake Shop Cookbook. They are filled with carrots, apples, cinnamon and pecans for the ultimate bite.
Tate’s Bake Shop Carrot Muffins
Ingredients:
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 3/4 cup vegetable oil
- 3/4 cup sugar
- 3 large eggs
- 2 cups carrots, grated
- 1/2 cup, pecans
- 1/2 cup raisins
- 2 teaspoons vanilla
- 1 apple, peeled and cored, chopped
Directions:
- Preheat oven to 400 degrees. Grease muffin pan cups.
- In a medium bowl, mix flour, baking soda, cinnamon, and salt.
- In a large bowl, combine the sugar, oil and eggs. Mix until they are well combined. Stir in the carrots, pecans, vanilla, and apple. Fold in the flour mixture.
- Spoon the mixture evenly into the prepared muffin cups. The muffin cups should be filled to the top. Bake for 20 minutes or until cake tester or toothpick inserted in the center of a muffin comes out clean.
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