 |
| Carrot Muffins
2 cups all-purpose flour 2 tsp. baking soda 2 tsp. cinnamon 1/4 tsp salt 1 1/4 cups sugar 2 cups finely shredded carrot 1/4 cup sweetened flaked coconut (optional) 3 large eggs 1/2 cup oil 1 cup applesauce 2 tsp. vanilla 1. Preheat over to 350 degrees Fahrenheit. 2. In a large bowl, sift together flour, baking soda, cinnamon and salt. Stir in sugar. Set aside. 3. Fold in shredded carrots and coconut. Toss well. 4. In a separate bowl, whisk together the eggs, oil, applesauce and vanilla. Add the flour mixture and stir until well combined. 5. Divide batter into muffin cups, filling 1/2 to 3/4 full. Bake for 15 minutes in the middle of the oven. Turn the oven to broil and broil for 2 minutes to get the tops to puff and golden Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |