Carrot Muffins With Raisins and Dried Pineapple

By Dragoness on July 25, 2004

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Ingredients

3 eggs
3/4 cup buttermilk
3/4 cup oil or 3/4 cup canola oil ( good)
1 cup honey
1 teaspoon vanilla
3 cups grated carrots
1 cup raisins or 1 cup dried currants or 1 cup dried papaya
1/2 cup chopped pecans
3/4 cup chopped dried pineapple or 3/4 cup dried mango or 3/4 cup dried papaya
1 cup whole wheat flour
1 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon or 2 teaspoons nutmeg ( can be omitted if going the tropical route)
1/2 teaspoon salt

Preheat the oven to 375°F.
Grease 18 muffin cups, set aside.
In a large bowl, beat the eggs.
Add buttermilk, oil, honey and vanilla and mix together until well blended.
With a wooden spoon, stir in the carrots, raisins, pecans and pinepple.
In a small bowl, mix together the flours, baking soda, cinnamon and salt.
Gently fold the dry ingredients into the carrot mixture and mix until just blended (don't overmix).
Spoon the batter into the muffin cups, filling to the top.
Bake for 25 minutes, or until the muffins spring back when lightly pressed.
Let cool for five minutes in the tins, then transfer to a cooling rack.