Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 2 cups all purpose flour

  3. 2 tsp. ground cinnamon

  4. 1/4 tsp. salt

  5. 1 1/4 cups sugar

  6. 2 cups shredded carrots

  7. 1/2 cup chopped pecans

  8. 1/2 cup raisins

  9. 1/2 cup sweetened flaked coconut

  10. 3 large eggs

  11. 1 cup corn oil

  12. 2 tsp. vanilla extract

  13. 1 Granny Smith apple, peeled, cored and shredded

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Oil 18 muffin cups. Sift together flour, baking soda and cinnamon in a large bowl. Stir in sugar and salt. Add carrots, pecans, raisins and coconut and toss to combine. Whisk together eggs, oil and vanilla in a medium bowl. Stir in shredded apple. Stir egg mixture into flour mixture until well combined. Divide batter between muffin cups, filling each about 3/4 full. Bake 15 to 20 minutes until a toothpick comes out clean. Transfer pan to a rack and cool 5 minutes. Turn out muffins onto rack and cool completely. Store muffins in an airtight container at room temperature.


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