Carrot Cake Muffins

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Preparation info

  • Makes

    24 to 36

    muffins
    • Difficulty

      Easy

Appears in

Brother Juniper’s Bread Book

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.