Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2 teaspoons baking soda

  3. 2 teaspoons ground cinnamon

  4. 1/4 teaspoon salt

  5. 1 1/4 cups granulated sugar

  6. 2 cups shredded carrots

  7. 1/2 cup chopped pecans

  8. 1/2 cup raisins

  9. 1/4 cup sweetened flaked coconut

  10. 3 large eggs

  11. 1 cup vegetable oil

  12. 2 teaspoons vanilla extract

  13. 1 tart green apple, peeled, cored and shredded

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C). Grease eighteen 1/2 cup muffin cups or line with cupcake papers. In a large bowl combine flour, baking soda, cinnamon, salt and sugar. Add shredded carrots, pecans, raisins and coconut to flour mixture and mix well. In a bowl whisk together eggs, oil, and vanilla. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined (do not over mix). Divide batter among muffin cups, filling each about 3/4 full. Bake for about 15 to 20 minutes, or until center of muffin springs back when lightly touched. Cool muffins in cups on rack 5 minutes before turning out onto racks to cool completely.


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