Carrot Cake Muffins

banner
Photo: ckbk instagram

Ingredients

Dry Ingredients

  • cups unbleached all- purpose flour or pastry flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • ½ teaspoon salt, preferably sea salt
  • 1 tablespoon ground cinnamon
  • cup raisins
  • 2 cups chopped walnuts

Wet Ingredients

  • 6 eggs, slightly beaten
  • 2 cups canola or corn oil
  • 3 cups white sugar
  • 1 cup molasses
  • 6 cups grated carrots, firmly packed

Method

Sift the dry ingredients together and then add the raisins and walnuts. Mix together the wet ingredients and add them to the dry, mixing together only till the flour disappears. Fill the muffin cups only to the rim, not above. Bake at 350°F. (300°F. in a convection oven) for approximately 30 minutes or until the muffins are springy and firm.

Loading
Loading
Loading