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Carrot Muffins Recipe

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This recipe for Carrot Muffins is from The Landing Trail School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup flour
1 cup whole wheat flour
1 tsp baking powder
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup white sugar
1/2 cup brown sugar
3/4 cup apple sauce
1/4 cup canola oil
3 eggs, beaten
1 tsp vanilla
1/2 uncooked oats
1/2 cup flaked coconut
1/2 cup raisins
2 cups shredded carrots
1 8 oz can pineapple, crushed save the juice
1/4 cup soft cream cheese
Directions:
Directions:
Preheat oven to 350 F. Lightly grease muffin tins.
In a large bowl, mix flours, baking powder and soda, salt and cinnamon. Make a well in the center of the mixture and add sugars, oil, applesauce, eggs and vanilla. Mix until just evenly moist. Fold in oats, coconut, raisins, carrots, and pineapple.
In a bowl blend pineapple juice and cream cheese. Fill each muffin tin about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approx. 1 tsp of the cream cheese mixture into the muffin cups. Top with remaining batter so that each muffin tin is about 2/3 full.
Bake 25 minutes.

 

 

 

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