Carrot Muffins

I adapted this family favorite from the Junior League of New Orleans’ Jambalaya Cookbook (which I’ve had for 30 years and was surprised to see on Amazon!). The muffins are moist, delicately spiced and packed with freshly grated carrot. Makes about 24 muffins

INGREDIENTS

  • 3 eggs

  • 1⅓ cups sugar

  • 1⅓ cups oil

  • ¾ teaspoon vanilla

  • 2⅔ cups grated carrots

  • 2⅔ cups flour

  • 1⅓ teaspoons cinnamon

  • 1⅓ teaspoons salt

  • 2⅔ teaspoons baking powder

PROCEDURE

  1. In a medium bowl, beat eggs. Continue to beat while adding sugar, oil, and vanilla.  Stir in grated carrots.

  2. Into a large bowl, sift flour, cinnamon, salt, and baking powder.

  3. Add liquid mixture to dry mixture.  Stir just until well-moistened.

  4. Spray muffin tins with nonstick spray, and spoon muffin batter into tins, filling each ⅔ full.

  5. Bake 30 min, until light brown.

  6. Serve hot or let cool and freeze for later use.

RecipesSusan JohnsonComment