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Carrot Muffins..let enjoy it.
My daughter and me made these yesterday and they are amazing. Very moist and full of flavor. We did change the amount of oil, by replacing 3/4 cups of apple sauce 1/4 cup oil and they turned out really well, while taking out a lot of that oil that was requested. I also put in 2 table spoons of ground flax seeds for more nutrition. I will be making these again and again Ingredients: Make 36 muffins. 4 cups flour 4 teaspoons baking powder 1 teaspoon baking soda (bicarbonate of soda) 1/2 teaspoon salt 2 teaspoon cinnamon 4 eggs 1 1/3 cup dark brown sugar 2 cups milk 2 tablespoon lemon juice 6 oz olive oil 2 large finely shredded carrots (3 cups) 1 cup raisins Method: In a large bowl, mix flour, baking powder, baking soda, salt and cinnamon. In another bowl, whisk eggs and brown sugar until blended. Whisk in milk, lemon juice, and olive oil. Add the wet ingredients to the dry ingredients and stir until evenly moistened. Fold in carrots and raisins. Spoon batter into muffin cups, filling those three quarters full. Bake in the oven at 425 degree F for 18 minutes.
