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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Jimtown Store Carrot Muffins Recipe

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This recipe for Jimtown Store Carrot Muffins is from McBride Family 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:  
4 1/2 cup Unbleached Flour
4 q/2 cup Sugar
1/2 tsp Salt
1 1/2 tsp Baking Soda
2 tsp Cinnamon
2 1/4 cup Corn or Sunflower Oil
6 Large Eggs
2 tsp Vanilla
2 cups Carrots - Steamed, unpeeled and roughly mashed
1 1/2 cup Crushed Pineapple -drained
3/4 cup raw Sunflower Seeds
3/4 cup raw Pumpkin Seeds
Directions:
Directions:
Sift in large bowl first five ingredients. Make a well in center of dry ingredients and add eggs, oil and vanilla. Mix and fold in the rest of the ingredients.
Fill 12 greased and floured muffin tins. Bake at 375º until golden brown and springy in center. You can freeze the rest of the batter in freezer bags and use at a later date.
Number Of Servings:
Number Of Servings:
24-30
Preparation Time:
Preparation Time:
30 minutes plus baking time.
Personal Notes:
Personal Notes:
Randy's favorite!

 

 

 

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