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Carrot Muffins

1 1/2 c Pitted prunes
1/2 c Hot water
2 lg Eggs;lightly beaten
2 lg Egg whites; lightly beaten
1/4 c Canola oil
2 ts Vanilla
2 c Light brown sugar
2 3/4 c Cake flour; sifted
2 ts Cinnamon
2 ts Ground nutmeg
1 tb Double acting baking powder
1/4 ts Salt
5 1/2 c Carrots; peeled and finely grated
1/2 c Pineapple; diced
1/4 c Golden raisins; soaked in
1 c Orange juice for 1 hour to soften

Preheat the oven to 350 degrees F. Fill 16 muffin cups with paper liners. In a food processor, combine the prunes, hoit water, eggs, egg whites. Canola oil and vanilla. Puree until smooth. Strain. Stir in brown sugar. Set aside. In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, and salt. Add the wet ingredients to the dry, mixing until just until smooth.

Stir in the carrots, pineapple and raisins. Spoon the batter into the prepared muffin cups. Bake until muffin tops are golden, about 30 minutes.

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