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Ingredients Jump to Instructions ↓

  1. 1-1/2 cups all-purpose flour

  2. 2/3 cup sugar

  3. 1 teaspoon baking powder

  4. 1 teaspoon baking soda

  5. 1 teaspoon ground cinnamon

  6. 1/4 teaspoon salt

  7. 2 eggs

  8. 1 cup finely shredded carrots

  9. 2/3 cup vegetable oil

  10. 1/2 cup crushed pineapple, drained

  11. 1/2 cup flaked coconut

  12. 1/2 cup raisins

  13. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil and pineapple. Stir into dry ingredients just until moistened. Fold in coconut, raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove from pan and cool on wire rack. Yield: about 1 dozen.

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