This Carrot-Raisin is the most delicious, moist, dense carrot muffin I have ever eaten. It’s delicious and has a lot of texture and carrot in it. They freeze well.
Difficulty: EasyCook Time: 20-22 min
3 cups grated carrot
4 large eggs
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon vanilla
1 1/2 cups sugar
1 1/4 cups oil
1 cup golden raisins
1 1/2 cups sunflower seeds or nuts
Preheat oven to 300F. You will need 3 large bowls for this recipe.
Bowl #1: Mix grated carrot, seeds and raisins.
Bowl #2: Mix flour, soda, salt and cinnamon.
Bowl #3: Mix sugar and oil. Add eggs, one at a time, mixing for 30 seconds after each one. Add flour mixture to this and stir only until well blended. Add carrot mix and fold in gently.
Fill greased muffin tin or papers 2/3 full. Bake 20-22 minutes for very large muffins. Insert a toothpick into the center of the largest one to test for doneness. If it comes out dry and clean, the muffins are done.
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