1 pound All-purpose flour
18 ounces Granulated sugar
4 teaspoons Baking soda
4 teaspoons Cinnamon, ground
14 ounces Carrots, grated
6 ounces Raisins
4 ounces Pecan pieces
4 ounces Coconut, shredded
6 ounces Apple, unpeeled, grated
6 Eggs
10 1/2 ounces Corn oil
4 teaspoons Vanilla extract
Yield: 18 Large
1. Sift the dry ingredients together and set aside.
2. Combine the carrots, raisins, pecans, coconut and apple.
3. Whisk together the eggs, oil and vanilla.
4. Toss the carrot mixture into the dry ingredients. Then add the liquid ingredients, stirring just until combined.
5. Bake in well-greased muffin tins at 350°F (170°C) until done, approximately 25 minutes.
6. Yield: 18 Large Muffins
Notes: Method: Muffin
18 ounces Granulated sugar
4 teaspoons Baking soda
4 teaspoons Cinnamon, ground
14 ounces Carrots, grated
6 ounces Raisins
4 ounces Pecan pieces
4 ounces Coconut, shredded
6 ounces Apple, unpeeled, grated
6 Eggs
10 1/2 ounces Corn oil
4 teaspoons Vanilla extract
Yield: 18 Large
1. Sift the dry ingredients together and set aside.
2. Combine the carrots, raisins, pecans, coconut and apple.
3. Whisk together the eggs, oil and vanilla.
4. Toss the carrot mixture into the dry ingredients. Then add the liquid ingredients, stirring just until combined.
5. Bake in well-greased muffin tins at 350°F (170°C) until done, approximately 25 minutes.
6. Yield: 18 Large Muffins
Notes: Method: Muffin
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