Memories from Summer of 2018

Friday, October 21, 2011



2 cups flour
1 1/3 c. sugar
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. grated carrots
1/2 c. raisins
1/2 c. coconut
1/2 c. chopped pecans or walnuts
1 - 8 oz. can crushed pineapple, drained
1 c. vegetable oil
2 tsp. vanilla 

Combine dry ingredients. 

Stir in carrots, raisins, coconut, nuts and pineapple.  

 Make a well in the center of mixture and add remaining ingredients until moistened.  As you see in the picture, the batter is very thick.

 Place paper cups in muffin pans and fill batter 2/3 full. 

Bake at 350 degrees for 25 minutes. Bake until golden brown and remove from pans immediately to cool.  It made 27 muffins for me. 

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