side project: carrot cake muffins

I'm still working on the tee design this week, of course, but tonight also tried out a new carrot muffin recipe. They're pretty tasty. Recipe (from Cooking Pleasures magazine) is below, although I didn't have milk or whole wheat flour, so substituted pineapple juice and regular flour, and I skipped the raisins. Not a huge raisin fan.


Carrot Cake Muffins

3/4 cup packed brown sugar
2/3 cup vegetable oil
3 eggs
1 teaspoon almond extract
1 3/4 cups whole wheat flour
1/4 cup wheat germ
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup raisins
1/4 cup sweetened flaked coconut
2 cups grated carrots
1 cup chopped walnuts
1 (8-oz.) can crushed pineapple, drained
1/4 cup milk

Heat oven to 400˚F. Line muffin pan with paper liners or spray bottom of muffin cups with cooking spray. Whisk brown sugar, oil, eggs and almond extract in medium bowl until well-blended.

Combine flour, wheat germ, baking soda, cinnamon and salt in large bowl. Stir in raisins and coconut. Stir into egg mixture; fold in carrots, walnuts, pineapple and milk. (Batter will be very thick but shouldn’t be dry.)

Spoon batter into muffin cups. Bake 20 to 25 minutes or until tops are golden brown and toothpick inserted in center comes out clean.

Makes 12 muffins