LEMON-CARROT MUFFINS:
dry ingredients:
5 cups all
purpose flour
1 ½ tsp. each
baking powder & baking soda
1 ½ tsp.
salt
½ cup sliced almonds
1 ½ cups raisins
4 large carrots, grated (about 2 ½ cups)
1 whole lemon
5 eggs
1 cup sugar
1 ¾ cups vegetable oil
Preheat oven to 350 degrees F. Prepare 18 large (or 24 medium) muffin
cups.
Combine almonds, raisins and grated carrots in a large
bowl. Cut lemon, unpeeled, into quarters and remove the seeds. Puree lemon in a
food processor; then add puree to the carrot mixture.
Sift dry ingredients together into a large bowl. Beat
eggs and sugar together, gradually adding in oil in a thin stream. Add egg and oil mixture to the carrot mixture;
then fold in the flour. Mix until just combined. Spoon batter into prepared
muffin cups.
Bake 30 to 40 minutes, depending on size of muffins.
NUT & CARROTS MUFFINS:
dry ingredients:
2 cups all
purpose flour
3 tbsp sugar
1 tsp.
cinnamon
1 tbsp.
baking powder
½ tsp. salt
½ cup each grated carrot & chopped walnuts
1 egg
1 cup milk
¼ cup vegetable oil
Preheat oven to 425 degrees F. Prepare 12 muffin cups.
Sift dry ingredients together into a large bowl. Add
carrot and nuts. Beat egg thoroughly, add in milk and vegetable oil. Stir milk
mixture into the flour mixture until just combined. Divide batter between
muffin cups.
Bake 20 to 25 minutes or until puffed and golden.
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