When Shannon asked for carrot recipes, these hearty, slightly sweet muffins came to mind. Now, what do you want to bet I’m making these today:)
Not as sweet as a carrot cake, but a little more interesting than a whole wheat raisin, these muffins are great to take along on endless car errands , trips, or just hanging out on the sofa reading the Sunday papers. They freeze well – so , even though this recipe makes 10 Texas size muffins, you can just wrap up the leftovers and stash them in the freezer.
Preheat oven to 350 F.
Grease two Texas size muffin tins.
In mixer bowl place:
2 cups finely grated carrots
1 1/2 cups unsweetened or sweetened coconut
3/4 cup raisins, dark or golden
1/2 cup fresh applesauce ( I used my rosy applesauce)
zest from one lemon, grated
2 t. vanilla
1/2 cup vegetable oil or canola oil
1 large fresh apple, grated
2 t. cinnamon
Mix well. Then add:
1 t. baking powder
3 t. baking soda
3 1/2 cups King Arthur flour
1 1/4 cups sugar
Mix well again.
Using an ice cream scoop, scoop two scoops per muffin into greased muffin tins. There should be 10 Texas size muffins – 20 if you use the smaller muffin tins.
Bake for 35 minutes, or until tops of muffins are firm to a gentle touch.
Remove to cooling rack for 5 minutes, then unmold onto rack to cool another 5 minutes.
These are especially good with a nice hot cup of tea.