Carrot Muffins
Ingredients:
3 cups flour
2 cups sugar
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/3 cups vegetable oli
4 eggs
2 cups grated carrot
1 cup crushed pineapple, with juice
2 tsp vanilla
Directions:
3 cups flour
2 cups sugar
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/3 cups vegetable oli
4 eggs
2 cups grated carrot
1 cup crushed pineapple, with juice
2 tsp vanilla
Directions:
- Heat oven to 325 degrees.
- Line 24 large muffin tins with large paper baking cups.
- Sift flour, sugar, baking powder, soda, cinnamon and salt together into a large mixing bowl.
- Add oil, eggs, carrot, pineapple and vanilla.
- Blend on low speed on the mixer until all ingredients are moist then beat 2 minutes at medium speed.
- Spoon into prepared pans filling each baking cup about half full.
- Bake about 25 minutes or until tops spring back when touched lightly.
- Note: Stir crushed pineapple before measuring then spoon it into cup.