Carrot Raisin Muffins

Carrot Raisin Muffins

By Dirk Baeuerle

Makes between 10-12 muffins

Preparation time – 20 minutes

Preheat oven to 400 degrees Fahrenheit

Ingredients –

1-1/2 cups all-purpose flour

2 tsps cinnamon

1-1/2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

3/4 cup granulated sugar

3/4 cup carrots, coarsely grated

1/2-cup raisins

1/3-cup milk

1/3-cup vegetable oil

Directions –

Take a 12-muffin muffin tin and line each muffin space with a paper liner. Set tin aside.

In one bowl, sift the dry ingredients – flour, cinnamon, baking powder, baking soda, salt, sugar. Stir in the raisins and carrots. Set aside.

In another bowl, add the wet ingredients – eggs, milk, oil – and mix and thoroughly combined.

Add wet ingredients to dry ingredients and mix until moistened.

Using a soup spoon or ice cream scoop, add one scoopful to each muffin space, filling spaces no more than 3/4 full.

Bake for 16-18 minutes or until golden brown.