Honey Carrot Muffins with Raisins & Dried Pineapple
Submitted by: Submitted by Patricia C. of Des Moines, IA
? Iowa State Fair Recipe Contest Winner 2003
Ingredients:
1 cup Sue Bee Honey
3 eggs
3/4 cup buttermilk
3/4 cup canola oil
1 tsp. vanilla extract
3 cups finely grated carrots
1 cup raisins
1/2 cup chopped pecans
3/4 cup dried pineapple
1 cup whole-wheat flour
1-1/2 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
Preheat oven to 375 degrees. Grease 3 standard muffin tins and set aside. In
a large bowl, beat eggs with a wire whisk. Add buttermilk, oil, Sue Bee
Honey,
and vanilla, and mix together until well blended. With wooden spoon, stir in
carrots, raisins, pecans, and pineapple. In a small bowl, mix together
flours,
soda, cinnamon and salt. Gently fold the dry ingredients into the carrot
mixture and mix until just blended. Spoon the batter into cups, filling to
the
top. Bake for 25 minutes, or until muffins spring back when touched. Let
cool for five minutes in the tins, then transfer to cooling rack. Makes 18
muffins.
Helen Whitehead,
C N D List Moderator
email: [email protected]
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