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La Belle Cuisine - More Muffin Recipes

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Mama Bear's Marvelous Carrot Muffins

 

 

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  Raymond Campbell - Playschool
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Mama Bear's Marvelous Carrot Muffins

2 1/2 cups all-purpose flour
1 1/2 cups light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 cup canola oil
1 egg
1/2 cup buttermilk
2 teaspoons vanilla extract
1 1/2 cups grated carrots
1 tablespoon minced orange zest
An 8-ounce can crushed pineapple with juice
1 cup chopped walnuts or pecans

(All ingredients should be at room temperature.)
Preheat oven to 400 degrees F. Lightly spray muffin tin (6 giant or
18 standard) with vegetable oil spray.
In a large bowl, combine flour, sugar, baking powder, baking soda,
salt, cinnamon, ginger and nutmeg.
In a medium bowl combine oil, egg, buttermilk, vanilla, carrots, orange
zest and pineapple. Stir to combine. Add liquid mixture to flour mixture
and combine briefly with wire whisk. Stir in chopped nuts. Fill the muffin cups to the top. Bake for 5 minutes. Reduce oven temperature to 350
degrees F. and bake for about 20 minutes longer, or until a toothpick
inserted in the center of a muffin comes out clean. Turn the muffins out
onto a wire rack. When completely cool, store in an airtight container.
 

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