Carrot Muffins

Carrot Muffins

2 C. all-purpose flour

2 t. baking soda

2 t. cinnamon

1/4 t. salt

1 1/4 C. sugar

1/4 lb. carrots

1/2 C. pecans

1/2 C. raisins

1/4 C. sweetened flaked coconut

3 large eggs

1 C. corn oil

2 t. vanilla

1 Granny Smith apple

Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.

Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.

In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.

Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.

Makes 18 muffins.


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