Tuesday, March 12, 2013

MUFFINS: Carrot muffins are wonderful to provide wholesomeness and nutritional value. They are also very easy to whip up.



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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