Hazelnut-carrot muffins
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Cooking oil |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 1 | cup | White flour |
| ½ | cup | Whole wheat flour |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Salt |
| ½ | cup | Milk |
| 1 | cup | Raw carrots, grated |
| ½ | cup | Oregon hazelnuts |
| ¼ | cup | Raisins |
Directions
Put eggs, sugar and oil in mixing bowl and beat well. Add milk. Sift flour with cinnamon, salt, soda and baking powder. Add to first mixture with carrots, nuts and raisins. Pour into muffin tins. Bake at 350 for
20 minutes.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
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