DIANE'S CARROT MUFFINS 
SIFT INTO BOWL:

2 1/2 c. sugar
4 tsp. baking soda
4 c. flour
4 tsp. cinnamon
1 tsp. salt

MIX AND STIR INTO THE ABOVE:

1 c. pecans, chopped
2 c. carrots, grated
1 c. raisins
2 apples, peeled and chopped

MIX LIGHTLY AND STIR INTO THE ABOVE:

1 c. corn oil
6 eggs
4 tsp. vanilla

Spoon into greased muffin cups; fill to top of cup. Bake at 350 degrees for 35 minutes. Makes 30. Freeze extras.

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“CARROT MUFFINS”

 

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