- 2 cups [500 mL] whole-wheat flour
- 1 cup [140 g] all-purpose flour
- 1 cup [200 g] sugar
- 1 teaspoon [5 mL] cinnamon
- 1 teaspoon [5 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
- 4 medium peeled carrots, shredded
- 2 eggs
- 1 1/3 cups [330 mL] vegetable oil
- 1 cup [250 mL] chopped nuts
- 1 cup [250 mL] drained canned crushed pineapple
- 1 teaspoon [5 mL] vanilla
|
- Preheat oven to 350°F [180°C].
- Grease 12 large muffin cups, including top of pan.
- Sift together whole-wheat and all-purpose flours, sugar, cinnamon, baking soda and salt.
- Mix in shredded carrots.
- Into a medium bowl, beat eggs before adding in vegetable oil, chopped nuts, drained crushed pineapple and vanilla.
- Stir together until well mixed.
- Into a large bowl, combine liquid mixture with mixed dry ingredients, stirring only until moistened but still lumpy.
- Evenly spoon batter into greased muffin cups.
- Bake on centre shelf of preheated oven for 35 to 40 minutes, until golden brown.
- Leave muffins to cool in pan for 5 minutes.
- Serve muffins hot, or unmold and leave muffins to cool onto wire racks.
|
