- 1/3 cup [80 g] butter or margarine
- 1 cup [200 g] sugar
- 2 eggs
- 1 cup [250 mL] grated carrots
- 1 cup [250 mL] grated apples
- 1 cup [250 mL] raisins
- Juice of 1 lemon
- 1 1/2 cups [375 mL] whole wheat or all-purpose flour [210 g]
- 1 teaspoon [5 mL] baking soda
- 2 teaspoons [10 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
- 1/2 cup [125 mL] chopped almonds
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- Preheat oven to 350°F [180°C].
- Cream butter or margarine; well beat in half of sugar.
- Beat in eggs, one at a time, then beat in remaining sugar.
- Into a clean bowl, mix together grated carrots and apples, raisins and lemon juice.
- Into another clean bowl, mix together whole wheat or all-purpose flour, baking soda, baking powder, salt and chopped almonds.
- Mix carrot/apple mixture into butter or margarine/sugar mixture, alternately with dry ingredients.
- Fill muffin tins up to 2/3rds.
- Bake into preheated oven, for 25 to 30 minutes.
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