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Carrot Muffins
Ingredients:
1 c. flour
1/4 c. brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
1 c. finely shredded carrot
1/4 c. cooking oil
1 Tbs. lemon juice
1 c. flour
1/4 c. brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
1 c. finely shredded carrot
1/4 c. cooking oil
1 Tbs. lemon juice
Directions:
Thoroughly stir together flour, brown sugar, baking powder, and salt; make a well in center. Combine eggs, carrot, oil, and lemon juice; add all at once to dry ingredients, stirring just till moistened. Fill paper bake cup-lined or well greased muffin pans 3/4 full. Bake at 375 about 25 minutes. Makes 8 muffins.
Thoroughly stir together flour, brown sugar, baking powder, and salt; make a well in center. Combine eggs, carrot, oil, and lemon juice; add all at once to dry ingredients, stirring just till moistened. Fill paper bake cup-lined or well greased muffin pans 3/4 full. Bake at 375 about 25 minutes. Makes 8 muffins.
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