Label
All
0
Clear all filters

Carrot Cake Muffins

Rate this recipe

Preparation info
  • Makes

    24 to 36

    muffins
    • Difficulty

      Easy

Appears in

By Peter Reinhart

Published 1991

  • About

Ingredients

Dry Ingredients

  • cups unbleached all- purpose flour or pastry flour
  • 1 tablespoon baking powder
  • 1

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.

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title