0 recipes from contoocook and beyond


l-l/2 cups all purpose flour
l/2 tsp. baking powder
l tsp. ground cinnamon
l tsp. grated nutmet
l/2 tsp. salt
l/2 tsp. baking soda
2/3 cup veggie oil
l cup sugar
2 eggs beaten
l cup graated carrots
3/4 cup chopped walnuts
Heat oven 350. Gneerously butter or spray with veggie spray the juffin cups or tins you will be using. Sift together the dry ingredients and set aside. Combine oil, sugar and eggs in large bowl and mix by hand until blended. Gradually add dry ingredients and mix well; stir in grated carrots and nuts. Spoon batter into prepared muffin cups and bake 20 mins. or until pick comes out clean. Turn out onto wire rack to cool.
Makes sixty l-l/2″ muffins. Martha Stewart Just fill these only half way up tiny pans and cook for l7 mins . The best way to make these is to use the tiny ice cream scooper – tthey come out correctly.

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter