Carrot-Raisin Muffins

READY IN: 35mins
YIELD: 18 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 350 degrees (oven rack to second-lowest position).
  • Grease 18 muffin cups or line with paper liners.
  • In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
  • Coarsley chop enough carrots to measure 2 cups packed.
  • Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
  • In a bowl whisk together eggs, oil and vanilla.
  • Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
  • Divide the mixture evenly between the muffin tins filling almost three-quarters full.
  • Bake for about 15-20 minutes, or until muffins test done.
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