Carrot muffins #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| ½ | cup | Sugar |
| ½ | cup | Oil |
| 1 | cup | Plain yoghurt |
| 1 | cup | Grated carrot |
| ½ | cup | Chopped walnuts |
| 3 | cups | Self-raising flour |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
Directions
WET MIX
DRY MIX
Preheat oven to 400øF, prepare pans. Beat together the eggs, sugar, oil & yoghurt. Add the carrot & walnuts. Fold in the previously combined dry mix.
Place in muffin pans & bake for 20-25 mins. Makes 12. Variations: 1. Carrot & Honey: Omit the sugar & add ½ cup honey to the wet mix.
Increase the cinnamon to 2 tsps.
2. Carrot & Pineapple: Omit the yoghurt from the wet mix & add 1 cup crushed pineapple. ½ cup currants may be added to the wet mix if desired.
3. Carrot & Sesame: Replace the walnuts with ½ to ¾ cup toasted sesame seeds & ½ cup sultanas (golden raisins).
4. Zucchini: Substitute grated raw zucchini for grated carrot in any of the above recipes. Add 1 tsp of vanilla essence to the wet mix.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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