Moist carrot muffins

Recipe from: 8/13/1998 12:00:00 AM
Ingredients 14
Servings 18
Time

Ingredients

  • 500
    ml
    cake flour
  • 10
    ml
    baking powder
  • 10
    ml
    ground cinnamon
  • 1
    ml
    salt
  • 315
    ml
    sugar
  • 125
    ml
    whole pecan nuts, chopped
  • 125
    ml
    seedless raisins
  • 125
    ml
    coconut
  • 3
    extra-large eggs
  • 125
    ml
    oil
  • 125
    ml
    water
  • 10
    ml
    vanilla essence
  • 1
    green apple, skinned and grated
  • 500
    ml
    grated carrots
 

Method

20-25 min
 
Preheat the oven to 180 ºC and spray 18 muffin tin hollows with non-stick spray or butter lightly. Sift the dry ingredients together in a mixing bowl. Stir in the sugar, chopped nuts, raisins and coconut. Whisk the eggs well and beat in the oil and water. Add the remaining ingredients, mix well and pour over the dry ingredients. Stir until just blended. Turn the mixture into the muffin tin hollows and bake for 20-25 minutes or until baked through. Cool slightly in the tins before turning out to cool completely. Store in an airtight container anti! just before serving. Makes 18 muffins.
 

Read more on: bake
 

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