Tuesday, August 16, 2011

SUNNY CARROT MUFFINS by Cynthia Brandon

Cynthia Brandon SUNNY CARROT MUFFINS

2 cups self-rising flour
1/3 cup sugar
1 cup milk
1/4 cup vegetable oil
1 large egg

Preheat oven to 400F.

Stir together flour and sugar in a medium bowl; stir in 1/2 cup raisins, 1/2 cup shredded carrot, 3/4 tsp. ground cinnamon, and 1/4 tsp. ground nutmeg into flour mixture.

Make a well in center of mixture using a wooden spoon.

Whisk milk, oil, and egg in a small bowl until smooth. Pour milk mixture into well, and stir just until moistened.

Spoon batter into lightly greased muffin pans, filling 3/4 full.

Bake at 400F for 18 minutes or until golden.

Remove muffin pans from the oven. Invert muffins onto a wire rack. Serve warm.

Recipe Resource: SOUTHERN LIVING KIDS COOKBOOK

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