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Carrot Muffins

Original Recipe From: Country America Magazine

I made-over this recipe adding oat bran, pineapple & raisins.
I was aiming for a muffin that was a bit healthier without tasting like a dry doorstop.
I think I achieved this. You can also make these into loaves.
They are fantastic spread with softened cream cheese--the 1/3 less fat stuff!!!

1 cups all-purpose flour
1 cup oat bran
cup sugar
1 Tablespoon ground cinnamon
1 teaspoon baking soda
teaspoon baking powder
teaspoon salt
1-8 ounce can crushed pineapple (drained)
cup canola oil
cup milk
3 beaten eggs
1 Tablespoon vanilla
2 cups shredded carrots
cup chopped nuts
cup raisins

Combine flour, oat bran, sugar, cinnamon, baking soda, baking powder, and salt in a bowl. Combine canola oil, milk, eggs, and vanilla. Add to flour mixture; stir until just combined.
Stir in carrots, pineapple, nuts, and raisins.
Pour into two greased and floured 7 x 3 x 2-inch loaf pans
or fill greased or lined muffin tins 2/3 full.
Bake in a 350 degree oven 40-50 minutes for loaves or 15 to 20 minutes for muffins.
Let cool for a few minutes then remove from pans and cool completely on a wire rack.
Wrap and store in refrigerator. Makes 2 loaves or many muffins.
I've never counted how many muffins it makes. I use a lot of muffin tins when I make these!!!

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