Carrot Muffins

Carrot Pineapple Muffins or Cupcakes

These are nice and sweet plain, but if you're wanting cupcakes, frost them with a little cream cheese frosting.

• 1-1/2 cups flour
• 1 cup sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 2/3 cups vegetable or canola oil
• 2 large room temperature eggs, beaten
• 1 cup finely shredded carrot (about 2 large)
• 1/2 cup crushed pineapple, drained
• 1 tsp vanilla
• a handful of raisins (optional)

1. Grease and flour a 12-muffin pan, or line with paper cupcake liners.
2. Grate or finely shred peeled carrots in a food processor or with a hand grater.
3. In large bowl, sift together dry ingredients.
4. In a separate bowl, mix together oil, eggs and vanilla, beat well.
5. Fold carrot, pineapple and raisins into egg mixture.
6. Fold egg mixture into dry ingredients with spatula, mix until dry ingredients are moistened.
7. Spoon into muffin pan or use an ice cream scoop.
8. Bake in preheated 350 degree oven, 20-25  minutes.
9. Cool in pan for 10 minutes before removing muffins from pan and cooling on wire rack.

Good Morning Carrot-Date Muffins

Makes 18 muffins

• 2 cups flour
• 1-1/4 cup sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• 1-1/2 cup shredded carrots
• 3/4 cup coconut
• 1/2 cup snipped dates
• 1/2 cup pecans, chopped
• 3 beaten eggs
• 1 cup oil
• 1/2 tsp vanilla
• 1-1/2 cups apples, peeled and shredded

1. Preheat oven to 375 degrees F.
2. Prepare muffin pans: grease and flour, or line with paper liners.
3. Combine dry ingredients, carrots, apple, coconut, dates and nuts.
4. Stir together beaten egg, oil and vanilla.
5. Add egg mixture to dry ingredients.
6. Stir until moistened.
7. Bake in preheated 375 degree F oven 18-20 minutes.

 Good Morning Honey Muffins

Makes 24 muffins.

• 2 cups all-purpose flour
• 2 tsp. cinnamon
• 1/2 tsp. salt
• 1-1/3 cups bran
• 1/2 cup chopped unsalted nuts, oatmeal, OR Grape Nuts cereal
• 3/4 cup milk
• 3 large eggs, beaten
• 1 tbsp. baking powder
• 1 tbsp. baking soda
• 2 cups grated carrots
• 1/2 cup raisins or 1 cup if omitting nuts
• 3/4 cup honey
• 1/2 cup vegetable oil

1. Prepare two 12-muffin tins.
2. Grease tins with solid shortening and flour, or line with paper cupcake liners.
3. Preheat oven to 350 degrees F.
4. In a large bowl, sift together 2 cups flour, 1 Tbsp baking powder,1 Tbsp baking soda, 2 tsp. cinnamon, 1/2 tsp. salt.
5. Mix dry ingredients well.
6. Stir in 1-1/3 cups bran, 2 cups grated carrot, 1/2 cup chopped nuts, 1/2 cup raisins.
7. In a 1-cup measuring cup, measure 1/2 cup oil and pour into a separate bowl.
8. Use that measuring cup to measure 3/4 cup honey, add to the oil.
9. Add 3 large beaten eggs and 3/4 cup milk to the honey and oil mixture, beat.
10. Stir liquid ingredients into dry ingredients, stirring just until moistened. Do not over-stir.
11. Fill prepared muffin tins 2/3 full and bake in preheated 350 degree oven 20-25 minutes.