CARROT-RAISIN MUFFINS

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Carrot-Raisin Muffins image

Add in about 1/4 teaspoon nutmeg or cloves if desired! I made these muffins using 1/2 cup plain yogurt and 1/2 cup oil and they still turned out wonderful...frost them with cream cheese frosting!

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 35m

Yield 18 muffins

Number Of Ingredients 13

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
3/4 cup white sugar
1/2 cup light brown sugar, packed
6 medium carrots (use enough carrots to measure 2 cups shredded)
1 1/4 cups raisins
1/4 cup sweetened flaked coconut
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla
1 large granny smith apple

Steps:

  • Set oven to 350 degrees (oven rack to second-lowest position).
  • Grease 18 muffin cups or line with paper liners.
  • In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
  • Coarsley chop enough carrots to measure 2 cups packed.
  • Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
  • In a bowl whisk together eggs, oil and vanilla.
  • Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
  • Divide the mixture evenly between the muffin tins filling almost three-quarters full.
  • Bake for about 15-20 minutes, or until muffins test done.

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